Tomato & Sausage Soup

Tomato & Sausage Soup {The Reluctant Hippie}

This hearty soup was the perfect response to the cold snap that we started this week! This recipe makes a ton of soup, and it froze beautifully – we thawed and ate the second half for a quick dinner tonight.


  • 1 pound italian sausage
  • 1 large onion, diced
  • 4 carrots, finely diced
  • 4 cloves garlic, minced
  • 4 cups chicken stock
  • 14 oz. pureed tomatoes
  • 28 oz. crushed tomatoes
  • 1 can of cannellini beans
  • 1/2 package of frozen spinach
  • 1/2 cup red wine
  • 1-2 Tablespoons fresh basil, chopped


  1. Brown the sausage in a large stock pot, breaking into small crumbles. Drain the fat, leaving a little to cook the vegetables.
  2. Add carrots with a pinch of salt, then cook for 2 minutes
  3. Add onions and cook until the onions turn translucent, then throw in the garlic and cook for an additional minute or two.
  4. Add remaining ingredients, bring almost to a boil, then reduce heat and simmer for 30 minutes.

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