Zucchini Tomato Sausage Soup

Ingredients:

1 TBsp extra-virgin olive oil

1 lbs Italian sweet sausage, removed from casings

1 cup diced celery

2 cups chopped onion

2 cups diced red bell pepper

2 minced garlic cloves

A pinch red pepper flakes

¼ cup tomato paste

2 lbs zucchini cut into bite-sized pieces

5 fresh plum tomatoes, diced

1 tsp sea salt

½ tsp freshly ground black pepper

64 oz. low-sodium chicken broth or vegetable broth

1 cup coarsely grated Parmesan cheese

1 piece of parmesan rind (optional)

2 TBsp chopped fresh basil

Directions:

• In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook,  breaking up the meat with a wooden spoon, until browned for approximately 8 minutes.
• Once the Italian sausage meat has browned, add onion, celery, and bell pepper and sauté for 5 minutes.
• Move the meat and vegetables to the sides and lower the heat to medium (If your pot isn’t large enough, remove the meat and veggies to a bowl, you will add them back afterward). Add garlic, pepper flakes, and tomato paste to the center of the pot and cook for 2 minutes, stirring occasionally.
• Add tomatoes, zucchini, salt, pepper, chicken broth, Parmesan rind, and Parmesan cheese along with fresh basil and stir well to combine.
• Bring the soup to a simmer and cook covered until the vegetables are tender – about 10 to 15 minutes.
• Remove the soup from heat and take out the Parmesan rind. Serve immediately with more fresh basil and Parmesan cheese on top. Enjoy!