Recipe Background
Rest is good for the soul... and so is tasty food. Sunday Soul Soup combines the bliss of both of these by simmering together lots of juicy veggies and spicy sausage in a tomato-based broth that'll make you feel relaxed and refreshed. Think of it as a chili that meets a vegetable soup with an Italian flare. It's yummy, easy, and the best way to start the week. Unwind and enjoy a bowlful of Sunday Soul Soup. It's what you need!
Rest is good for the soul... and so is tasty food. Sunday Soul Soup combines the bliss of both of these by simmering together lots of juicy veggies and spicy sausage in a tomato-based broth that'll make you feel relaxed and refreshed. Think of it as a chili that meets a vegetable soup with an Italian flare. It's yummy, easy, and the best way to start the week. Unwind and enjoy a bowlful of Sunday Soul Soup. It's what you need!
Ingredients
- 2 tablespoons olive oil
- 3/4 cup carrots diced
- 3/4 cup celery diced
- 1 cup onions diced
- 1 pound country sausage or hot Italian sausage
- 1/2 teaspoon salt
- 1 teaspoon black pepper divided
- 1 (14.5-ounce) can Italian-style stewed tomatoes
- 6 cups vegetable broth
- 1 (14.5-ounce) can fire-roasted tomatoes
- 1 (15.5-ounce) can navy beans or great northern beans drained and rinsed
- 1 (15.5-ounce) can kidney beans drained and rinsed
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1 teaspoon garlic minced
- 1 teaspoon Worcestershire sauce
- 3/4 cup ditalini pasta
- 1/2 cup spinach chopped
Directions
- In a large pot over medium-high heat, add the olive oil.
- Add the carrots, the celery, and the onions to the heated oil and cook, about 5 minutes.
- Add the sausage, the salt, and 1/2 teaspoon of the black pepper to the veggies and cook, while crumbling the meat, until the sausage is no longer pink.
- Add the stewed tomatoes to a blender and blend until they become a sauce.
- Add the blended tomatoes, the vegetable broth, the fire-roasted tomatoes and their juices, the navy beans, the kidney beans, the tomato paste, the Italian seasoning, the paprika, the minced garlic, the remaining black pepper, and the Worcestershire sauce to the sausage mixture and stir to combine.
- Let the soup come to a light boil.
- Reduce the heat to medium, cover the pot, and cook the soup, stirring occasionally, about 30 minutes.
- Add the ditalini pasta to the soup and cook to al dente, about 12 minutes.
- Add the spinach to the soup and stir to combine.
- Serve.
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