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Sunday Soup

Soup Season is here! Loaded with veggies and bursting with flavor- this soup gives Sunday a whole new meaning.
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Ingredients
  

  • 1 lb country sausage or hot italian sausage ground beef or turkey will work as well, just more flavor with the sausage
  • 2 tbsp olive oil
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 cup diced onions
  • 1 tsp pepper divided- 1/2tsp + 1/2 tsp
  • 1/2 tsp salt
  • 1 14.5 oz can of italian stewed tomatoes
  • 6 cups vegetable broth
  • 1 14.5 oz can of fire raosted tomatoes
  • 1 15.5 oz can of navy or great northern beans (white beans)
  • 1 15.5 oz can of kidney beans
  • 2 tbsp tomato paste
  • 1 tsp italian seasoning
  • 1/4 tsp paprika
  • 1 tsp minced garlic
  • 1 tsp worchestire sauce
  • 3/4 cup DITALINI noodles dry
  • 1/2 cup chopped spinach

Let's Make It
 

  • Add the carrots, celery and onions into a large pot or dutch oven with 2 tbsp of olive oil and cook for 5 minutes over medium-high heat.
  • Add 1 lb of country or hot italian sausage to the veggies with 1/2 tsp of salt and 1/2 tsp of pepper, continue to cook until the sausage is browned.
  • While the sausage is browning- open up all of your cans. No need to drain any of them, we want all of the liquid to be incorporated into our soup.
  • Take the italian stewed tomatoes and blend them in an emulsifier or bullet for just a few seconds or until they become more of a tomato sauce, rather than whole tomatoes. If you do not have and emulsifer, just use a can of tomato sauce with garlic and basil in place of the italian stewed tomatoes. 
  • When the sausage is done cooking, start adding in all of the canned items, seasoning, remaining 1/2 tsp of black pepper and worchestire sauce (save the noodles and spinach for the very end). Let the soup come to a light boil, turn down the heat to a medium setting, cover and continue to cook for 30 minutes, stirring occasionally.
  • After the soup has cooked for at least 30 minutes, add the noodles and continue to cook for another 12 minutes.
  • When the noodles are done, add the spinach and turn off the heat or continue to cook on a low setting until ready to serve.
  • I like to let the soup sit for a few hour before serving- just to let all of those flavors really come together, but you can serve immediately.
  • Top with grated parmesan cheese (+ grilled cheese sandwiches) and serve!
  • Store in a tupperware container in the refrigerator for up to 4 days.
  • **** I have provided instructions for different cooking methods above.