There’s something cozy about this soup. Whether you live in a climate that has a slight chill already or you’re stuck with 80+ degree days for the foreseeable future, this soup will bring you comfort. This recipe starts with a pre-made carton soup as a base and gets elevated with more veggies, beans, and chicken sausage to make it heartier.
Ingredients:
- 4 chicken sausages, chopped
- 1 small white onion diced
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 2 Tbsp tomato paste
- 1 (14.5 oz.) diced tomatoes
- 2 (15 oz each) beans
- 32 oz. roasted red pepper tomato soup
- 1 cup of chicken broth
- 2 handfuls of baby spinach
- Red Pepper Flakes - optional
- Grated Parmesan cheese
- Crusty bread
Directions:
- Cut chicken sausage links into small pieces.
- Dice onion.
- Sauté chicken sausage and onion in a large pot with some olive oil until lightly
browned. - Add garlic.
- Gently stir in tomato paste.
- Add diced tomatoes.
- Stir in chicken broth.
- Stir in beans.
- Slowly stir in roasted red pepper & tomato soup.
- Bring to a slow boil.
- Let simmer for 20 minutes.
- Before serving, stir in spinach and stir until wilted.
- Serve with crusty bread, a sprinkle of red pepper flakes (optional), and grated parmesan cheese
on top. - Enjoy!
Notes:
- I like to use the Pacific brand as my soup base. However, if you have trouble finding this, any creamy tomato soup will work.
- I like to use kidney beans and white navy beans, but any variety should work!
- I tend to put more spinach than the 2 handfuls, but that is another ingredient you can add more of less of based on your family's preferences.
- It takes around 5 or so minutes for the spinach to become wilted.
This hearty comfort meal will be perfect for any of these beautiful fall days! Get creative and I hope your family enjoys it as much as we do!
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