I had some spicy Italian sausage links in the fridge that I needed to use or lose, and so last night I made this soup for dinner. It turned out wonderfully hearty and flavorful (I also included a small, drained can of sliced mushrooms, a Tablespoon of Worcestershire sauce, a rounded teaspoon of yellow mustard powder, and I deglazed the pan with a half-cup of red wine after sauteeing the vegetables). I also used more carrots, celery, and onion than the recipe calls for. But it's a great soup, it was perfect for a chilly night after an afternoon spent preparing The Girlfriend's vegetable garden for planting, and since I try to make some sort of a soup or stew one night each week, I'll be putting this one on the list of 20 or so soups I come back to again and again. Highly Recommended! 👍👍
