2Tablespoonsbalsamic vinegaror apple cider vinegar
1/2cupgrated firm cheeseParmesan, Romano, etc
salt and pepper to taste
Instructions
First step: Veggie Prep! Chop your leeks and carrots into a fine dice. Chop up your additional 'soft' or quick cooking vegetables - whatever needs to be used up.
Heat a large heavy bottomed pot over medium flame. Squeeze the sausage meat out of the casings and into the pot. Use a sturdy wooden spoon to break it up as it sears. Cook for about 5 minutes, until it is grey and crumbly.
Tumble in the leeks and the carrots to the pot. Season with a few pinches of salt and pepper. Cook for 5 minutes, stirring occasionally.
Add in the assorted extra vegetables and the stock. Stir and bring the soup to a boil. Dump in the canned tomatoes and pasta. Simmer soup over medium-low heat for about 15 minutes until the pasta is tender.
Stir the greens and the herbs into the soup. Cook for an additional few minutes. Add the vinegar, then taste and adjust the salt and pepper as needed.
Ladle into big bowls and top with cheese. Enjoy!
Notes
I'm using leeks instead of onions, for their delicate flavour and bright green colour. You can use 1 medium onion if that's your preference!