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* days for the foreseeable future, this soup will bring you
comfort. This recipe uses a boxed soup as a base and gets elevated with more veggies,
beans, and chicken sausage to make it heartier.

⏱️Prep: 5 minutes Cook: 25 minutes Total: 30 minutes
Yield: 6 servings Serving Size: 1 cup

Ingredients:
4 Chicken sausages chopped into small pieces
1 small white onion diced
1 tablespoon olive oil
2 Garlic cloves minced
2 Tbsp tomato paste
1 (14.5) ounces can of diced tomatoes
2 (15 oz) cans of beans (any variety like kidney beans and white navy beans)
32 oz. Roasted Red Pepper Tomato Soup*
1 cup of Chicken broth

2 (or more) handfuls of baby spinach

Optional: Red Pepper Flakes
Grated Parmesan cheese
Crusty bread

1. Cut chicken sausage links into small pieces
2. Dice the small white onion
3. Saute chicken sausage and onion in a large pot with some olive oil until lightly
   browned
4. Add garlic to the pot until fragrant
5. Gently stir in tomato paste
6. Add diced tomatoes, 8 ounces of chicken broth, and contents of tomato and red
   pepper soup
7. Stir in two cans of beans of choice
8. Slowly stir in Roasted Red Pepper & Tomato soup
9. Bring to a slow boil and then let simmer for 20 minutes.
10. Before serving, stir in two (or more) handfuls of spinach and stir until wilted- about
    5 minutes
11. Serve with crusty bread, a sprinkle of red pepper flakes and grated parmesan cheese
    on top
12. Store leftovers in an airtight container for 3-5 days or store in the freezer for 3
    months.

• I use Pacific brand; if you have trouble finding this, any creamy tomato soup will work.