The best soups are made at home. There, we said it. Is there a time and place for canned tomato or restaurant bisque? You bet. But when the weather turns chilly and you want something bright, cheery and warm, a from-scratch soup triumphs over just about any other meal. In this class, we’ll embark on a hearty recipe that riffs on traditional Italian pasta-and-sausage soup. With a simplified chicken brodo base, layers of herbs and smokey fattiness from the sausage, this soup basically builds its own flavor. Come learn a recipe you’ll be cooking all winter long!

Demonstration-style class with Ava. You’ll leave with soup starter to finish at home.