Description
As always, if you have time, make this soup the night or morning before you plan on eating it to allow the flavors to blend. It gets so much better with time!
Ingredients
Scale
- 6–8oz sausage (Italian sausage, sliced andouille, whatever you like)
- 1 onion, diced
- 1 bell pepper, diced
- 3 carrots, diced
- 2 stalks celery, diced
- 2 zucchinis, quartered lengthwise and sliced
- 1 clove garlic, minced
- 1 (28oz) can diced tomatoes
- 1 quart vegetable broth
- 1/2–1 bunch kale (tough ribs removed and sliced or torn into small ribbons)
- salt & pepper (to taste)
Instructions
- In a large soup pot or Dutch oven, brown sausage over medium heat.
- Add onion, bell peppers, carrots, celery, and cook 3-5 minutes, or until crisp tender.
- Next, add the zucchini and cook 1-2 minutes more. Add garlic and cook 1 minute.
- Add tomatoes and vegetable broth.
- Cover the soup, bring to a boil over medium heat and reduce heat to low.
- Simmer 20-30 minutes, or until veggies are tender. Add kale and stir to wilt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American, Italian