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
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Zinfandel Holiday Soup
Serves 6-8
Equipment
- 1 Large Soup Pot
Ingredients
- 1 T olive oil
- 1 Lb bulk sausage
- ⅔ cup chopped onion
- 2 cloves minced garlic
- 1 ⅓ Lb diced carrots
- 1 ⅓ cup diced celery
- 16 oz jar spaghetti sauce
- 4 cans beef broth (10.5 oz each)
- ⅔ cup Red Zinfandel or Merlot
- 1 T dry chicken bouillon
- ⅔ cup uncooked rice (minute)
Instructions
- 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!
Notes
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. 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.
