Italian Sausage Soup

Ingredients

• 1 tablespoon olive oil
• 1 pound fresh mild Italian sausage
• 1 cup diced yellow onion (1/4" dice)
• 1 cup celery (1/4" thick slices)
• 1 cup carrots (1/4" thick slices)
• 1 tablespoon minced garlic
• 1/2 teaspoon dried Italian seasoning
• 14 ounces canned crushed tomatoes
• 15 ounces canned cannellini beans (drained and rinsed)
• 15 ounces canned red kidney beans (drained and rinsed)
• 1 cup zucchini (1/2" dice)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups unsalted chicken broth (or stock)
• 2 cups spinach
• 1 tablespoons sliced basil
• 1/4 cup shaved parmesan cheese

Instructions

1. 1

   Cook the Sausage – In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it into smaller pieces. Stir until the meat is browned and fully cooked, about 5 to 7 minutes.

2. 2

   Cook the Alliums – Add the onions, celery, and carrots. Saute until the onions are translucent, about 4 to 5 minutes. Add the garlic and Italian seasoning, saute for 30 seconds.

3. 3

   Simmer the Soup – Stir in the tomatoes, beans, zucchini, salt, pepper, and chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer over low heat. Cook until the zucchini is tender, about 20 minutes.

4. 4

   Add the Spinach – Add the spinach, stir, and cook until the leaves are wilted, about 2 to 3 minutes.

5. 5

   To Serve – Transfer soup to serving bowls and top with basil and Parmesan cheese.