Italian Sausage Soup
Yield: 6 servings
Materials
- 1 clove garlic minced
- 1 medium onion chopped
- 1 tsp Italian seasoning
- ¼ tsp black pepper
- 1 lb hot Italian sausage
- ½ lb mild Italian sausage
- 1 cup sliced carrots
- 1 can diced or stewed tomatoes 14.5 oz can
- 4 cups chicken broth
- 2 small zucchini cubed
- 1 small diced red pepper
- 2 cups spinach
Instructions
- Heat olive oil in a large pot over medium-high heat. Break sausage into chunks into pot.
- Let brown on bottom about 3 minutes, then turn and break up sausage and cook until no longer pink. Transfer to a paper towel lined plate, leave rendered fat in pot over medium-high heat.
- You should have about 1 Tbsp fat in pot, if needed add a little more olive oil or drain off some excess fat if there's too much.
- Add onions, carrots and bell pepper and saute until starting to soften, about 6 minutes. Add garlic and saute 1 minute longer.
- Pour in broth, tomatoes and add Italian seasoning. Return sausage to pot and season mixture with pepper to taste.
- Bring to a simmer then cover, reduce heat to medium-low and let simmer 20-25 minutes.
- While mixture simmers, prepare and cook a small shell pasta in a separate pot.
- Remove from heat. Stir in spinach and let stand for 5 minutes.
- Add desired amounts of pasta to soup.
- Serve warm, topping servings with grated parmesan, or cilantro or chopped green onion.