The best soups are born out of whatever is left in the crisper, especially if those vegetables are root vegetables. I spiced up my veggies(onions, carrots, celery, turnip and butternut squash) with Beyond Hot Italian Sausages to create a thick and hearty winner.
4 hot Italian Beyond sausages
1 onion, chopped
2 carrots, peeled, sliced in half moons
2 stalks celery, sliced
2-3 white turnips, peeled and cubed
3 garlic cloves, minced
2 Tbsp tomato paste
1 tsp dried thyme
1/2 tsp dried sage
1/8 tsp red pepper flakes
1/3 cup red wine(optional)
2 cups butternut squash, cubed
14 oz can diced tomatoes
8 cups 'no beef' vegetable broth
8 oz small pasta(ditalini)
1. In a large stockpot/Dutch oven over medium-high heat with 1 tsp olive oil cook sausages, breaking up with spatula, until lightly browned, approximately 6 to 7 minutes. Remove from pot, set aside.
2. Add 1 Tbsp oil to pot. Sauté onions, carrots, celery and turnip until softened, approximately 6 minutes. Season well with salt and pepper.
3. Stir in garlic, tomato paste, thyme, sage and red pepper flakes; continue to cook another minute to release aromatics. Stir in the wine and cook until evaporates, while scraping up any browned bits from bottom of pot.
4. Pour in broth, tomatoes and butternut squash. Bring to a boil. Decrease heat, cover and simmer for15 minutes.
5. Add pasta. Return to boil and cook pasta according to package directions(10 minutes for ditalini pasta).
6. Return sausage to pot and continue to simmer until heated through, approximately 2-3 minutes. Adjust seasonings to taste and serve with fresh bread.
**note- for leftovers, add additional 2 cups broth to cooked soup as pasta will absorb liquid.