Whether you have a bumper crop of garden zucchinis to use or you need to buy some at the grocery store, this Italian sausage soup is definitely worth trying. It’s loaded with a variety of different yummy and nutritious vegetables. This includes spinach, carrots and tomatoes.
If you don’t have zucchini, you can substitute a large sweet onion. I prefer hot Italian sausage, but you can use mild if you prefer.
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- 1 pound ground Italian sausage (casings removed, if applicable)
- 1 tsp Italian seasoning
- 2 cans of beef broth (14 ounces each)
- 1 tsp bottled, minced garlic
- 1/4 tsp pepper or to taste
- 1/4 tsp salt or to taste
- 1 can of diced tomatoes, undrained
- 1 cup frozen sliced carrots, thawed in the microwave
- 2 small or 1 large zucchini, cubed, with any big seeds removed
- 8 oz frozen chopped spinach
- Grated Parmesan cheese (optional)
- Spray a dutch oven with olive oil.
- Brown and chop the Italian sausage over medium heat until sausage is nicely browned and no pink remains.
- Add the garlic and cook for another couple of minutes.
Add the diced tomatoes, carrots, Italian seasoning, salt and pepper, then stir in the beef broth.
- Increase heat to medium high and bring to a boil.
- Stir in the cubed zucchini and return to a boil.
- Cover and simmer the soup for 15 minutes or until the zucchini is tender.
- Turn off the burner and mix in the spinach, then cover and let the soup sit for about 5 minutes.
- Serve in bowls and sprinkle with grated Parmesan cheese if desired.
You can keep leftovers of this soup in the fridge for several days or freeze in two-serving containers.
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