This Triple S Soup is both super simple and super speedy, but that’s not where it gets the name; that’s thanks to the sausage, spinach, and squash. Keeping the ingredients in your spice drawer, pantry cupboard, and freezer means you can always make something tasty at a moment’s notice. And the best part is that this makes a lot and freezes well, so you can enjoy it again or share it with someone who needs a little TLC.
INGREDIENTS
1 Tablespoon olive oil
1 onion, roughly chopped
1 lb frozen chicken or turkey sausage, thawed
½ cup white wine
28-ounce (796 ml) can whole tomatoes
2 cans water
19-ounce (540 ml) can beans (your choice), drained and rinsed
10-ounce (300-gram) package frozen chopped spinach
10-ounce (300-gram) package frozen butternut squash
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper
RECIPE
- Heat the oil in a soup pot on medium heat and then add the onions. Cook, stirring, until translucent.
- Slice the sausage into rounds (or remove the meat from the casings and use a wooden spoon to break it up) and brown it, then add the wine. Stir well and scrape the brown bits off the bottom of the pan.
- Add the tomatoes and their juice and use the empty can to measure out 2 cans of water. Add the beans, spinach, squash, oregano, and basil, and simmer until heated through, 10 to 15 minutes.
- Taste the soup and season it with salt and pepper as desired.
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Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.