Italian Sausage Soup Recipe

Ingredients

1 lb Italian sausage, crumbled or cut into coins

1 onion, medium, chopped

2 carrots, peeled and chopped

1 rib celery, chopped

1 zucchini, quartered and diced

2 cloves garlic, minced

1½ tsp Italian seasoning

4 cups chicken broth, low sodium

14.5 oz fire-roasted tomatoes, (2 cans)

15 oz cannellini beans, (1 can), drained and rinsed

1 cup elbow noodles, uncooked

thyme leaves, fresh

red pepper flakes

parmesan cheese, shredded

salt and pepper, to taste

Heat a heavy stock pot or Dutch oven over medium heat. Add the Italian sausage, then sear until browned.

Add the onions, carrots, and celery. Cook for 5 minutes, stirring occasionally.

Add the zucchini and cook until the onions and celery are tender. Reduce the heat to low.

Add the garlic and Italian seasoning. Cook for 1 minute while stirring constantly.

Pour in the chicken broth, fire-roasted tomatoes, and cannellini beans. Bring the soup to a low boil.

Add the elbow pasta to the stock pot. Reduce the heat to a simmer and continue cooking until the pasta is al dente.

Season with salt and pepper. Adjust according to your taste.

Garnish with fresh thyme, red pepper flakes, and shredded parmesan cheese. Serve warm, and enjoy!

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