ZUCCHINI TOMATO ITALIAN SAUSAGE SOUP - low carb Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 1 lb. hot Italian Sausage (bulk or removed from casting)
- 2 c onion diced (3 medium onions)
- 1 c celery, diced (middle of stalk is most tender) cut thin
- 2 c red bell peppers, diced (approx. 1 1/2 - 2)
- 1/2 tsp red pepper flakes (if your sausage isn't too hot already)
- 1 small zucchini, cut into small pieces
- 32 oz. vegetable broth (no salt added)
- 28 oz Hunts crushed tomatoes w/ basil (or without) or just 28 oz. tomato sauce
- 2-3 tsp of salt (yes, I'm sure)
- 1 1/2 tsp pepper
- dozen + small tomatoes or 16 oz. diced tomatoes or both
- 1 c parm. cheese
- 1/4 c chopped parsley
- 1 Tbsp spices (Italian blend, basil, oregano, whatever you have)
**I have also added chopped swiss chard, spinach, green beans ...depending what I had available
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Directions: |
Directions:1. In a large dutch oven, approx. 2 Tbsp of EVOO
2. Break apart sausage as you put into the pan. Cook through.
3. Remove sausage and place in a bowl. Add more EVOO and saute vegetables until tender (this may take a while the more you have)
4. Add crushed tomatoes (or diced), beg. broth, tomatoes, salt, pepper, parsley, spices, and parm. cheese.
5. Bring to a medium simmer and cook until vegetables are tender.
6. Simmer for 20 min on low heat
**Add more parm. cheese when served |
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Personal
Notes: |
Personal
Notes: This is my favorite new soup! It's amazing with dad's fresh veggies out of the garden for an early fall meal!!
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