Sausage Veggie Soup

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I made a similar soup a few weeks ago with tortellini. I liked the soup but didn’t really like the tortellini (probably because I really shouldn’t be eating it) so I thought I would fiddle with the soup and see if I could make it something I liked more. Ta Da !

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Browned spicy Italian sausage, drained. Then chopped onions, red peppers, carrots, garlic, and a healthy dash of Italian seasoning, Cook until onions are translucent.

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Add Beef Broth and can of diced tomatoes including the juice (Furmanos has the lowest amount of sodium of all the cans that I checked, including organic)

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And a healthy serving of red wine, this was a merlot and worked perfectly. I think I probably put in 1c

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Next chopped squash and mushrooms – keep these fairly chunky so they don’t cook to nothing.

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Mix together everything and add some freshly ground pepper. Simmer at a steady bubble until all the veggies are tender…. I think I cooked it for about 30 minutes. I added in the drained and rinsed white beans (rinsing helps get rid of some of the sodium) for about the last 10 minutes – I didn’t want them to cook away to nothing.

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Served with some fresh crusty bread, this was perfect on a very cold and snowy night.

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