Hearty Italian Saus’age Soup

The great thing about this recipe is that it can be on your table within 30 minutes. Surprisingly enough, this vegan version tastes as delicious as the original recipe prepared with Italian pork sausage. This heartly soup, served with a grilled cheese sandwich, warms the soul inside and out. Enjoy…

Ingredients

1 pkg. Gardein Sliced Italian Saus’age (vegan)

1 c. onion, diced

2 garlic cloves, minced

1 (14.5 oz) can organic diced tomatoes

2 Garden Veggie Bouillon Cubes, dissolved in 1 qt. hot water

2 c. carrots, sliced

2 tsp. organic Italian seasoning

1 bay leaf

1 (15 oz) can white beans (such as cannellini or Great Northern), drained and rinsed thoroughly

2 c. fresh baby spinach, roughly chopped

Salt to taste

1/8 tsp. red pepper flakes, optional

1/2 c. Vegan Parmigiano cheese, shredded

Directions

In a large spray-coated pot over medium heat, sauté sliced saus’age according to package directions. Remove and set aside to be added last to the soup.

In the same pot sauté onions until translucent. Add garlic and stir for 1 minute until fragrant. Stir in tomatoes, broth, carrots, Italian seasoning, and bay leaf. Bring to a simmer for 15 minutes. Add beans and spinach; simmer just until carrots are soft. Add saus’age.

Remove bay leaf. To serve, ladle soup into bowls; sprinkle with cheese. Makes 6 to 8 servings.

Serve with crusty bread or grilled cheese sandwich.