I’m not sure what it was about this soup, but I ate the entire batch in about 4 meals across 3 days. I really like the shredded tofu in soup – it tastes like tofu, not noodles, but it has nice chew and is a mild contrast to the spicy broth.

4 Italian sausages, sliced
2 Tbsp fat, I used chicken fat
2 onions, diced
3 stalks celery, diced
2 carrots, diced
2 ancho chiles from a can, chopped
2 Tbsp. taco seasoning
4 cups chicken broth
2 cups canned tomatoes (the other half of a can that I’d frozen)
1 package shredded tofu
salt and pepper

Fry the onions, celery, and carrots in fat until the onions are tender. Add the ancho chiles and taco seasoning and continue cooking for a couple minutes. Add the chicken broth and canned tomatoes. Bring to a simmer. Taste and add salt as needed. Add the sausage, return to a simmer, and simmer for 20 minutes. Add the shredded tofu. Taste again and adjust the seasoning. Let the tofu simmer for at least 5 minutes (it doesn’t seem prone to becoming mushy so longer is fine) and serve.