Instructions

1. You’re going to need the mother of all soup pots for this! Get it heating on the stove with 2 tablespoons of your favorite fat.
2. Add in your diced onions and squeeze your roasted garlic out of the bulb and into the pot {literally, just flip it cut side down, and squeeze it so all the garlic comes out like a paste – and REALLY squeeze it so you get all.the.garlic.}, add a small sprinkling of salt, stir it around and let it sit for a few minutes so your onions gain some flavor.
3. Add in your sausages into the pot and let them brown for a few minutes
4. Add in 1 and a half cans of the crushed tomatoes and all of your diced tomatoes, as well as your creamy component, 1 cup of chicken stock, seasoning and balsamic vinegar.
5. Stir it all around and at this point you can add more crushed tomato in if you want it extra tomato-soup like and if it’s look a little to thick you can add in more chicken stock!
6. Because you’re using canned tomatoes for this, make sure you don’t skimp on the salt or else this will just end up tasting old and stale! I added a good sprinkling of finely ground sea salt, then when the soup got warm tasted and added more if needed.
7. Let it sit on the stove on low for at least a half hour, longer is always better with soup though!
8. Right before serving, taste test and add either more salt or seasoning as needed!
9. Serve and enjoy!