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Hearty Winter Soup


  • 1 tablespoon canola oil
  • 1/2 pound sweet sausage
  • 1/2 pound hot sausage
  • 3 leeks, white, light green (washed, dried, sliced)
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 ribs of celery with leaves, sliced
  • 4 cups shredded cabbage (½ medium heat)
  • 1 pound Roma tomatoes, chopped
  • 2 cups butternut squash, diced medium
  • 1 teaspoon dry thyme 
  • 1 teaspoon dry oregano
  • 1 15-ounce can chickpeas, drained and rinsed
  • 6 cups chicken broth
  • 4 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 2 cups cheese tortellini
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil chiffonade
  • 1/2 cup shaved pecorino Romano cheese for garnish 


Heat the canola oil in a large soup pot over medium heat. Add the sausage, leeks and garlic and cook 3-5 minutes. Add the carrots, celery, cabbage, tomatoes, squash, herbs, beans, broth, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Add the tortellini and cook 8 minutes (or according to package instructions). Stir in the parsley, and ladle into bowls, topped with basil chiffonade and Romano. 

Nutritional Profile

(per serving, including cheese garnish)
Calories: 585
Total fat: 23 g
Saturated fat: 7 g
Protein: 32 g
Carbohydrates: 66 g
Fiber: 14 g
Sugars: 13 g
Cholesterol: 60 mg
Sodium: 2,158 mg
Vitamin A: 11,728 IU
Vitamin C: 58 mg
Vitamin E: 3.5 IU
Zinc: 3.5 mg
Beta-carotene: 5,371 mcg
Lutein and zeaxanthin: 996 mcg
Omega-3 fatty acids: 0 g

This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.