- Servings: 6-8
Ingredients:
| Olive Oil | |
| 1 | Large Carrot, small dice |
| 2 | Ribs Celery, small dice |
| 1 | Small Yellow Onion, chopped |
| 2 cloves | Garlic, minced |
| ½ tsp | Poultry Seasoning |
| Scant Amount Nutmeg & Cinnamon | |
| 12 oz | Sage Breakfast Sausage |
| ¼ cup | Dry White Wine |
| 8 cups | Chicken Stock |
| ¼ cup | Ditalini Pasta |
| ¼ cup | Canned Pumpkin |
| ¼ cup | Heavy Cream |
| Salt & Pepper, to taste |
Directions:
Heat a Dutch oven over medium heat. Drizzle olive oil, to coat bottom of pan. Add carrots and saute to soften. Add celery, onion and garlic. Add sausage to brown and season with salt, pepper, and poultry seasoning. After sausage is browned, add wine to deglaze bottom of pan. Add chicken stock, and bring to a simmer. Stir in pasta. When pasta is fully cooked, reduce heat to medium low, and stir in pumpkin and heavy cream to thicken. Check seasonings, add more salt and pepper. Sprinkle in cinnamon and nutmeg.
Helpful Tips:
Great for a one pot meal.
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