Vegetarian “Sausage” & Noodle Soup
I don’t know what it’s like where you all are, but it has been absolutely freezing here in Ontario the past few weeks. At this point in the season I seem to have a semi-permanent raspy voice from running outdoors in these crazy cold temperatures. Needless to say, I am excited for things to start reopening so I can move my training out of the cold and onto the indoor track.
Another fun thing about this kind of cold weather is that my car hates it. My car can be pretty bad in the winter- he’s more of a warm weather type- and yesterday I had the first instance of him refusing to start because it was so cold. Luckily with a bit of patience and help from a friend I was able to get him up and running. Let this be your reminder to go and start your car more frequently if you, like me, aren’t driving everyday! My friend and I also had to dig my car out of about a foot of snow to get him out of the driveway. That was a fun Friday morning activity.
To combat the cold I’ve been gravitating towards all things cozy. I’ve been drinking lots of cups of tea, consuming cozy meals, and loafing in bed under a million blankets to watch movies (I’m almost finished watching all the MCU movies for the second time). I’ve been rotating through some of my go-to cozy recipes and this is one of my favourites. I’ve been making various versions of this soup since I was in second year and with every ingredient tweak it’s become better and better, which is why I am finally deciding to share it.
I make this soup with Beyond Meat (vegan) sausages, but it could just as easily be made with normal sausages if that’s your thing, the cooking time may just vary a bit. Additionally, I make this recipe with Chickapea’s gluten free noodles, but regular noodles would work here too, just be sure to check the package for the cooking instructions.
Stay warm out there, friends!
xx
Ashley
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly slicd
- 1 large garlic clove, minced
- 1 large leek, thinly sliced
- 2 carrots, cut in half dimes
- 2 celery stalks, thinly sliced
- 2 tablespoons fresh thyme leaves
- 1/2 cup white wine
- 6 cups vegetable broth
- 3 Italian-style Beyond Meat sausages*
- 3/4 cups gluten free rotini noodles**
- 2 cups dino kale, chopped
- salt + pepper
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment. Place the Beyond Sausages on the baking sheet and bake in the preheated oven for 20mins or until cooked through. Turn the sausages halfway through the cooking time.
- While the sausages are cooking, heat the olive oil in a large soup pot. Add the onion and garlic and sauté for about 3 minutes, or until the onions begin to look translucent. Add the leek, carrots, and celery. Sauté for a further 5 mins. Season with the thyme leaves, salt and fresh pepper.
- Once the vegetables have begun to soften, add the white wine. Allow the veggies to simmer in the wine until almost all the wine has evaporated. Add the vegetable broth, cover, and bring the soup to a simmer. Allow the soup to simmer for about 10 minutes.
- Slice up the cooked sausages and add them to the simmering soup (after it's been simmering for 10 minutes) along with the rotini noodles. Set a timer equal to the cooking time of the noodles (this will vary depending on the brand you use). When there's one minute left on the timer, add the chopped dino kale and stir. When the timer goes off, remove the soup from the heat. Season with a bit more salt and fresh pepper and serve. This will keep in the fridge for a few days, but is best when eaten right after cooking..
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