This classic Italian soup gets an extra boost of flavor from the ground sausage. It’s so
delicious, you can even leave out the pasta!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Course: Soup
Cuisine: Italian
Diet: Diabetic
Servings (Adjustable): 4
Calories: 272kcal
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Ingredients
2tablespoonsextra-virgin olive oil
½poundbulk sausageor ground beef
¼cupchopped celery
2tablespoonsfinely chopped onion
1garlic cloveminced
2cupschicken broth
½cupwater
1medium tomatodiced
1bay leaf
¾teaspoonItalian seasoning
1teaspoontomato paste
1small zucchinidiced
¼cupdry pastashells or elbows
Salt and freshly ground black pepper
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the sausage and cook about 5 minutes, until no longer pink.
Add the celery, onion, and garlic and sauté 3 to 5 minutes, or until tender. Stir in the broth, ½ cup of water, tomato, bay leaf, Italian seasoning, and tomato paste. Bring to a boil. Reduce the heat to a simmer.
Stir in the zucchini and pasta, cook uncovered, for 7 to 10 minutes, or until the pasta is al dente. Discard the bay leaf. Season with salt and pepper to taste.
Notes
For a heartier soup, add additional vegetables. Diced carrots, cut green beans, and spinach are great additions.Spice up the flavor by sprinkling on some red pepper flakes. You can also top off with some freshly grated Parmesan cheese.