Italian Sausage Zucchini Soup

Italian Sausage Zucchini Soup

 

Ingredients

1 package (19-1/2 ounces) hot Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 zucchini, cut into cubes
2 medium green peppers, chopped
1 box of frozen spinach
4 cans (14-1/2 ounces each) whole tomatoes, undrained, crushed
1 can (14-1/2 ounces) chicken broth or use cubes or better than bouillion
1 teaspoon sugar

 

 

Directions

  1. In a large stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon.
  2. Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Add frozen spinach about halfway through that time.