Easy Sausage Soup


°1 lb Italian sausage

°1 medium onion chopped

°2 carrots peeled and chopped

°1 chopped celery rib

°1 zucchini, quartered and diced

°2 minced garlic cloves

°1 ½ tsp Italian seasoning

°4 cups low sodium chicken broth

°2 cans (14.5 ounces) fire-roasted tomatoes

°1 can (15 ounces) cannellini beans drained and rinsed

°1 cup uncooked elbow noodles

°Fresh thyme leaves

°red pepper flakes

°Parmesan cheese

°Salt and pepper to taste


 Brown the Italian sausage in a Dutch oven or heavy pot over medium heat. When the sausage is half browned, add the onions, carrots and celery.

Cooking for 5 min, stir several times. Add zucchini and cook until onions and celery are tender. Then reduce the heat to low and add the garlic and Italian seasoning, cooking for 1 minute, stirring constantly.

Add chicken broth, fire-roasted tomatoes and cannellini beans. Bring the soup to a simmer. Stir in the elbow macaroni. Reduce the heat to low or a very low boil and cook the soup until the pasta is tender. Garnish with fresh thyme, red pepper flakes and a sprinkle of grated parmesan. Season with salt and pepper to taste.

Enjoy !

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