Skipping meat for Lent? Are you a Vegetarian? This warm and comforting soup using Field Roast veg sausage (this is an excellent brand, or whatever you like) GourGanics spicy salsa and a delicious medley of veggies and some spinach tortellini.  Feel free to change up the recipe based on the contents of your your veggie drawer or personal tastes.

Here’s what you need:

One dash olive oil

Package of Field Roast Spicy  vegan sausage, cubed in bite sized chunks (this is precooked but I still spend some time warming it with chopped onions and garlic)

1 large Organic Onion (chopped fine)

6 cloves garlic (chopped fine)

2 stalks chopped celery (rough chopped)

2-3  large handfuls of baby spinach

1/2 bag organic frozen peas (cause I had em)

1 small can organic diced tomatoes (with juice)

2 tablespoons grated cheese or vegan choice (I used Romano)

1/2 jar Gourganics Spicy Salsa

1 box Organic Veggie stock (32 ounces)

1/4 cup water

Chop onions, garlic, celery and veg sausage, place them in the bottom of a your soup pan with a mad dash of olive oil. Give them five minutes to cook on medium heat, then add the veggie stock and 1/2 jar of salsa. Add spinach tortellini and bring to a full boil for about two minutes. Reduce heat, add can of tomatoes, baby spinach, frozen peas and grated cheese and  water.

I served this with a side salad (topped with mild salsa as a dressing) and a good crusty loaf of bread. Eat more veg~