Super Simple and Speedy Triple “S” Soup

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.


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


  1. Heat the oil in a soup pot on medium heat and then add the onions. Cook, stirring, until translucent.
  2. 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.
  3. 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.
  4. 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.