Sarah's Zucchini Sausage Soup

Once the zucchini is added to the pot, try to avoid overcooking. The squash should be just tender.

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 pound Italian sweet sausage, removed from casings
2 cups onion, diced (or 1 large onion)
1 cup celery, diced
1 cup carrots, diced
2 cups red bell pepper, diced (about two peppers)
2 tablespoons fresh garlic, minced
Pinch red pepper flakes
¼ cup tomato paste
5 fresh plum tomatoes, diced
2 pounds zucchini cut into bite-sized pieces
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 quarts good quality vegetable broth
1 cup coarsely grated Parmesan cheese, plus more for serving
1 tablespoons basil
2 teaspoons oregano

INSTRUCTIONS

In a large soup pot or large Dutch oven cook sausage. Break up meat while it cooks. Drain fat from meat, then return to the pot. Add olive oil, onion, celery, carrots and bell pepper and sauté for four minutes.

Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, and Parmesan cheese, along with fresh basil and fresh oregano and stir to combine. (You can also leave out the parmesan and use as a garnish at the end.)

Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.

Remove from heat and serve immediately with additional Parmesan cheese on the side.

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