Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 6 cups low-sodium chicken or beef broth
- 1 tablespoon Italian seasoning
- 2 cups fresh baby spinach or kale
- Salt and black pepper to taste
- Fresh parsley and grated Parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until it is browned and cooked through. Use a slotted spoon to remove the sausage from the pot and set it aside on a plate, leaving the rendered fat in the pot for flavor.
- In the same pot, add the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the carrots begin to soften. Add the bell pepper and garlic, cooking for another 2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Return the browned sausage to the pot. Stir in the diced tomatoes (with their juices), chicken broth, and Italian seasoning. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes to allow the flavors to marry and the vegetables to become tender.
- Stir in the diced zucchini and cook for another 5 minutes until just tender. Finally, add the fresh spinach or kale and stir until it wilts into the hot liquid. Taste the soup and add salt and pepper as needed. Remove from heat immediately to prevent the vegetables from becoming mushy.
- Ladle the hot soup into deep bowls. Garnish with a generous sprinkle of fresh parsley and grated Parmesan cheese. Serve alongside a piece of crusty Italian bread for dipping.
- Cook Time: 45 minutes