Sausage & Zucchini Soup

I love to cook. I love to cook breakfast, lunch, and dinner. I don't cook a lot of lunches though, yogurt and quinoa chips FTW.

I made this soup on a particularly chilly day last week when I got home early because there was minimal traffic and I needed something comforting. Jesse ate two bowls! It's that good.

Sausage & Zucchini Soup

2-3 links Johnsonville Hot Italian Sausage (or any sausage you like, including chicken and turkey!)
2 large zucchinis (I used regular and a yellow summer squash)
Half a yellow onion, minced
2 cloves garlic, finely chopped
1-2 sprigs fresh thyme (but you can use rosemary, basil, oregano)
1 can diced tomatos, any brand (I used fire roasted with garlic, but use the Italian version, or just plain if you want!)
2 cups dry pasta (any shape! or substitute quinoa, brown rice or any other healthier alternative, pasta is just what I had on hand)
3 c. low sodium beef broth
1/4 c. sherry or wine

What To Do:

Start by browning your sausage in small chunks in a small bit of olive oil in a medium high pan.  The great thing about using this hot sausage, or a chorizo, is the paprika oil it gives off. It gives great color to the soup!

Don't be afraid of the brown bits! They're good!

Once your sausage is cooked, transfer it to a paper towel lined plate to cool and drain. Add a little more olive oil if you need it, and then your onions. Sprinkle them with salt to avoid getting brown. We want them sauteed and translucent.  Add your garlic after about 5 minutes and then inhale that scent immediately. Delicious.

Make sure your pan is nice and hot and then add the white wine/red wine/sherry and scrape up the browned bits on the bottom of the pot.  These add unbelievable flavor!  Next add your canned tomatoes. I fill up the can with a bit of water and swirl it around and then transfer that to the pot as well, but you can leave that step out if you would like!  Add your beef broth in 1 cup increments.  I added 2 cups, then felt I really needed a third, and it came in handy! But if you're making this for 1 person, you may only need 2 cups. 

Ugh blurry picture.

Add in any spices or seasonings. I used fresh thyme, dried oregano, and salt and pepper. It's all to your preference though!

Allow the soup to come to a boil, then turn it down and cover it to simmer for 10 minutes.

In the meantime...

Gorgeous veg

Chop up your zucchini and summer squash. You can certainly add more vegetables if you would like, just bear in mind the cooking times. Things like celery and carrots should be added in with the onions. Mushrooms can be added in with the zucchini.

Once you have your veggies ready, and the 10 minutes is up, add them and the pasta. This is an assortment of leftover boxes of pasta I have. I just threw some in and hoped for the best!

Why can't they just make portions for 2 people!

This was after 10 minutes of simmering. It's thickened up a bit, but not too much. This is definitely a broth-y soup, not a thick stew.

Allow the soup to come back to a boil, and cook the whole mixture (veggies and pasta included) for an additional 10 minutes covered, or until your pasta is cooked to your liking and the zucchini has softened. 

Soup bubbling away!

I served mine with parmesan cheese on top and leftover garlic bread for dipping.  Even with the parmesan cheese, this is a total of 336 calories per bowl. Not including the garlic bread of course.

Perfect dinner for a chilly night!

The great thing about this recipe is, it makes wonderful leftovers. Just heat it up for 2-2.5 minutes in the microwave and voila! Lunch.