This delightful soup is great for a cold fall day! Keep this low carb or finish with cooked tortellini or orzo and a side of bread. No matter how you make this, it’s sure to be a winner!
Italian Sausage Soup & Veggies
1 lb Italian sausage
Half a medium size yellow onion, diced
2 cloves garlic, minced
2 carrots, diced
1 zucchini, diced
2-3 handfuls spinach roughly chopped
32 oz Chicken Broth
28 oz Crushed tomato
Salt and pepper to taste
1tsp Italian Seasoning
1Tbsp Olive Oil
Parmesan cheese for topping
Parmesan cheese rind (optional)
In dutch oven or large pot over medium-high heat, heat olive oil and add diced onion and carrots. Sauté until soft.
Add Italian sausage and garlic. Cook sausage until no longer pink
Next, stir in can crushed tomato, chicken broth, Italian seasoning, salt and pepper. Add cheese rind. Cover and reduce heat to low, let simmer 20-30 minutes.
Add zucchini and spinach, simmer until zucchini is tender, about 8-10 minutes.
Remove cheese rind and serve topped with Parmesan cheese.