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+ degree days for the foreseeable future, this soup will bring you comfort. This recipe starts with a pre-made carton soup as a base and gets elevated with more veggies, beans, and chicken sausage to make it heartier.

Ingredients:

• 4 chicken sausages, chopped
• 1 small white onion diced
• 1 tablespoon olive oil
• 2 garlic cloves minced
• 2 Tbsp tomato paste
• 1 (14.5 oz.) diced tomatoes
• 2 (15 oz each) beans
• 32 oz. roasted red pepper tomato soup
• 1 cup of chicken broth
• 2 handfuls of baby spinach
• Red Pepper Flakes – optional
• Grated Parmesan cheese
• Crusty bread

Directions:

1. Cut chicken sausage links into small pieces.
2. Dice onion.
3. Sauté chicken sausage and onion in a large pot with some olive oil until lightly
   browned.
4. Add garlic.
5. Gently stir in tomato paste.
6. Add diced tomatoes.
7. Stir in chicken broth.
8. Stir in beans.
9. Slowly stir in roasted red pepper & tomato soup.
10. Bring to a slow boil.
11. Let simmer for 20 minutes.
12. Before serving, stir in spinach and stir until wilted.
13. Serve with crusty bread, a sprinkle of red pepper flakes (optional), and grated parmesan cheese
    on top.
14. Enjoy!

Notes:

• I like to use the Pacific brand as my soup base. However, if you have trouble finding this, any creamy tomato soup will work.
• I like to use kidney beans and white navy beans, but any variety should work!
• I tend to put more spinach than the 2 handfuls, but that is another ingredient you can add more of less of based on your family’s preferences.
• It takes around 5 or so minutes for the spinach to become wilted.

This hearty comfort meal will be perfect for any of these beautiful fall days! Get creative and I hope your family enjoys it as much as we do!

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