Nothing beats soup and chili on a freezing cold night, and I made both during the ice storm. This soup will warm you right up. It has plenty of healthy vegetables and tastes delicious! I used a mild Italian sausage for this, but you could also use a sweet or hot Italian sausage. Confession: I didn’t actually measure the amount of water I used, so 2 cups is just a guesstimate. I’d start with a cup, then add more until you reach your desired soupiness.
Sausage Zucchini and Spinach Soup
Ingredients
- 1-1/4 lb bulk italian sausage (if using sausage links, remove from casing)
- 1 large red onion , diced
- 1 cup chopped celery
- 4 small cloves garlic , minced
- 1 tbsp crushed fennel seed
- 1/2 tsp garlic powder
- 2 medium zucchini , diced
- 2 tbsp tomato paste
- 1 (14.5 oz) can of crushed tomatoes
- 2 cups of water (more or less depending on how soupy you want it)
- 1 ( 5 oz) bag of baby spinach, roughly chopped
- salt to taste
Instructions
- Heat one tablespoon of coconut oil or olive oil over medium-high heat. Add the sausage and begin breaking it up as it browns. Add the celery and onions to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 5-8 minutes.
- Add the crushed fennel, garlic powder and stir to coat the meat/veggie mixture. Add the tomato paste and stir again. Add the tomatoes, water and zucchini and chopped spinach to the pot. Cook until veggies are tender, about 10 minutes.
What are your favorite chilly weather dishes? What is the weather like where you are?