As the weather turns chilly, there’s nothing more comforting than a warm, hearty bowl of soup. For us, soup has always been a beloved staple, and it never fails to bring joy to our home. Our favorite hearty, holiday soup is Zinfandel Holiday Soup—though we often just call it “Holiday Soup”—which has become a cherished tradition. With the hustle and bustle of the holiday season, this recipe is a lifesaver: it’s easy to prepare, incredibly filling, and freezes wonderfully, so you can enjoy it even after the holidays have passed. Your friends and family are sure to fall in love with it, just like we have!

While we use Jimmy Dean breakfast sausage for that perfect balance of savory and rich flavor, feel free to swap it out for Italian sausage or your preferred variety. And although the recipe calls for canned beef broth, you can always use homemade stock for an extra touch of flavor. If you’re feeling ambitious, I will be posting a recipe for a rich, nourishing beef bone broth you can make yourself. Finally, when it comes to wine, the type is completely up to your taste—while the original recipe calls for Red Zinfandel, we often use Merlot because it’s a staple in our kitchen.

This soup has become more than just a dish—it’s a part of our holiday memories, and I hope it brings the same warmth and joy to your family as it does to ours. Enjoy! – Alex

Zinfandel Holiday Soup

1T olive oil

1 lb bulk sausage (Any ground sausage will do)

2/3 C chopped onion

2 cloves garlic, minced

1 1//3 lbs carrots, diced

1 ⅓ C diced celery

16 oz jar spaghetti sauce

4 cans beef broth (10.5 oz each)

2/3 C Red Zinfandel or Merlot

1 T dry chicken bouillon

⅔ C uncooked rice (minute)

In a large soup pot, sauté sausage, onion and garlic.  After the sausage is fully cooked, drain fat. Add remaining ingredients. Bring to a low boil.  Cover and cook for 30-40 minutes on low until the vegetables are done.  Serve with crusty French bread, corn bread or whatever your favorite one is!

Serves 6-8