Sausage Veggie Soup


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 !


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


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)


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


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


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.


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

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