With temperatures dipping into the teens today, soup seemed like the only satisfying option for dinner. Because I didn’t have time for a slowly simmered pot of soup from scratch, I turned to the new cookbook I mentioned in my last post, Cooking Light’s Complete Meals in Minutes.

Tonight’s recipe was a Sausage and Spinach Soup, available on the magazine’s website. I used chicken sausage with Asiago cheese and roasted red peppers, rather than the Italian turkey sausage in the recipe. I combined this with stewed tomatoes, chicken broth, cannellini beans, spinach, and assorted other ingredients. We rounded out the meal with crusty Italian bread warmed in the oven.

As promised by the book title, the soup came together quickly and also helped take the chill from a dark, frosty night.