The Dinner Duo That Just Gets Each Other: Rustic Italian Sausage Soup + 2021 Vaucluse


This hearty Italian sausage soup was literally made for a glass of 2021 Vaucluse (like, we purposely created the soulmate to this wine). The savory sausage, earthy beans, and aromatic herbs echo the wine’s spice and depth in a really satisfying way. It’s one of those relationships where the wine and the soup make each other even better.

Grab a bottle of Vaucluse, make a pot, and let the sparks fly at your dinner table!

Rustic Italian Sausage Soup

Recipe by: Tanya Miller

Serves: 6

Suggested pairings: 2021 Vaucluse and 2022 Kvasir

INGREDIENTS

  • 1 lb Italian sausage, sliced or crumbled
  • 1-2 14 oz cans fire‑roasted tomatoes
  • ~32 oz reduced‑sodium beef or chicken stock
  • 1 can chickpeas, rinsed and drained
  • 1 can cannellini beans (or bean of choice), rinsed and drained
  • 2-3 carrots, sliced
  • 1 onion, diced
  • ~¼ head broccoli, diced
  • 1 zucchini, sliced into rounds, then quartered
  • 2-4 leaves kale, torn or cut into ribbons
  • 4 cloves garlic, minced
  • 1 tsp Trader Joe’s Aglio Olio seasoning or a mix of Italian herbs, garlic salt, and red pepper flakes
  • 1 tsp garlic salt (adjust to taste)
  • ~½ cup shredded aged cheddar (such as Coastal) or sharp cheddar
  • Avocado oil, olive oil, or butter for sautéing

INSTRUCTIONS

If making ahead, add kale after reheating, just before serving.

  1. Sauté. In a frying pan over medium heat, sauté Italian sausage until nicely browned. Transfer to a large soup pot. In the same pan, sauté diced onion in drippings (or add oil/butter as needed) until golden. Add to soup pot. In the same sauté pan, quickly cook zucchini for a few minutes until lightly golden. Add minced garlic and cook for 1 minute more. Set aside.
  2. Build the soup. Add stock, fire‑roasted tomatoes, chickpeas, cannellini beans and Aglio Olio (or herb blend & garlic salt) to the soup pot. Bring to a gentle simmer for 15 minutes. Add carrots and cook for about 10 minutes, or until tender‑crisp. Add broccoli and cook for a few minutes, then add zucchini with garlic. Taste for seasoning and add more garlic salt, if desired.
  3. Finish. Add kale. Simmer for just a few more minutes until the kale softens.
  4. Serve. Ladle into bowls and top with a sprinkle of aged cheddar. Enjoy with a cozy glass of 2021 Vaucluse!

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