Italian Sausage Soup with Potatoes and Zucchini
This Italian Sausage Potato and Zucchini Soup comes together in a jiffy, but tastes like it took a whole lot of effort. A good quality store-bought pasta sauce is the secret to getting this tasty dish on the table in no time.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 -5
Ingredients
- 1 lb . bulk italian chicken sausage ( I used hot italian, but you could use sweet if you prefer)
- 1 large yellow onion , diced
- 2 stalks celery , diced
- 2 large carrots , diced
- 1 tbsp Fennel Seed , crushed (not ground fennel)
- 1 (25 oz.) jar tomato basil pasta sauce
- 2 1/2 cups of water
- 2 medium russet potatoes
- 1 medium zucchini , diced into half inch pieces
- sea salt to taste ( I added just a dash before serving)
Instructions
- In a soup pot, heat the oil over medium-high heat. Add the sausage and cook, crumbling it with a spoon, until browned.
- Add the onions, celery and carrots and cook until soft, about 5-6 minutes. Add the crushed fennel and stir.
- Pour in the pasta sauce and water. Add the potatoes and zucchini and mix together. Bring to a simmer with a lid partially on and let cook until the vegetables are tender, about 20 minutes. If it's looking a little too thick for you during this time, you may want to add a little extra water. Check seasoning and adjust if necessary.
Notes
If using sausage links, remove from casing prior to cooking.