I made this soup for dinner last night, and it turned out lovely. It was incredibly full of flavor and spice! It also reheats really well, I had more for breakfast today. If you try it, I hope you enjoy it!



  • Begin cooking some mild Italian sausage in a pan over medium heat. I used about 1.3 pounds of sausage (4 links), removed from the casings. While that's browning:
  • dice one small yellow onion(or half a large one) and put in a medium sized pot with fat of your choice (I used butter)
  • Either crush or mince a few garlic cloves, or leave them whole (I did, I like to eat the cloves whole in the soup) and add them to your onions
  • When onions get more clear, add some spices: a few grinds of black peppercorns, 1 tsp Beau Monde, 1 tsp White Pepper, 1/2 tsp dried Basil
  • Add some greens; I added about a cup or so of frozen curly kale. Spinach would work fantastically, but I did not have any.
  • Stir your mixture around
  • Add one 14.5oz can of diced tomatoes with Italian herbs. (Be careful, I didn't read my ingredients and accidentally got a can with sugar in it)
  • Add one quart of chicken broth to your pot
  • Let cook together until your sausage is done, it should be almost ready by now
  • Add your sausage to the pot with your veggies
  • Cook together for a few minutes, adjust your spices if you need to