One of the things I want to do with this website is share my favorite recipes with you by linking to the website where I found the recipe. If it’s one of my own, I obviously won’t do that. But if I found it from somewhere else and it’s GOLD, well, that person deserves all of the credit.

And this recipe? IT.IS.GOLD. When I first made it, we all devoured it and had some leftovers. Then the following evening, Adam’s kids were here, so I made it AGAIN.

We’ve never experienced such a quiet dinner before. All you could hear was spoons hitting the bowls, it was like a collective round of applause created by spoons.

It was magical.

Then, just a few weeks later, Noah requested this for his birthday dinner. THAT’S HOW GOOD IT IS.

This soup is EASY and doesn’t require a ton of ingredients.

So, click here to see the original recipe…two important notes before making and devouring this soup. 1. I use sage sausage. (but I always use sage sausage because it’s flavorful and rustic and delicious.) (well, not always but often.) 2. The recipe does not make a lot. So, I double, triple or quadruple the recipe and always plan a night for leftovers.

A final note about cooking…RELAX. Some of you are old like me and used to cooking and baking but some of you, well, you’re feeling inspired and want to try something new, you want to step outside of your box so you’ll read the recipe and make sure all of your measurements are 100% correct and stress over a slight error. It’s okay to improvise. If you make a mistake, you’ve learned a lesson for life. So, accept your mistakes, honor them, love them, hug them. Mistakes are good.

So is this soup.

(to make gluten free, just replace flour with cup-to-cup gluten free flour. It’s been tested and approved!)