Prepare as directed through Step 1. Let soup cool and transfer to an airtight container; cover. Store in the refrigerator up to 2 days or freeze up to 3 months. Return soup to pot and bring to simmering. Continue as directed.
Go vegetarian by using 3 cups sliced fresh mushrooms for the sausage and vegetable broth for the chicken broth.
Turkey sausage, part-skim ricotta cheese, and reduced sodium canned tomatoes and broth help cut the fat, sodium and calories without sacrificing flavor. But if you prefer, swap in the regular counterparts of any of these ingredients.