After the soup was brought to a boil and was simmering, I boiled water for some rice pasta. Once again, I used what was in the kitchen, looking for the kind whose bag I found open (but I knew I didn't want something like delicate little shells--this soup was shaping up to be hearty). I cooked the pasta to where I like it to be (a hair over al dente) and then put it in its own refrigerator container after I used the amount needed for the night I made the soup. Now, each time I heat the soup I throw in some (now slightly hardened) pasta, which softens up perfectly in the time it takes to microwave the soup to steaming loveliness. (I do this to prevent the pasta from getting inedibly mushy in the uneaten soup, which rice pasta can tend to do).
The vegetable/beet/tomato base is perked up with the addition of the spicy vegan sausage which is definitely something you want to add to taste, since some may love it and some may find it too hot. If you don't have any, use TVP with some red pepper flakes, or just red pepper flakes, although then you'll mix the extra textural bonus of the TVP or sausage. The combo of sweet and spicy is a favorite of mine, so I've been eating bowls of this since I made it. Hope you like it, too!