Italian Sausage and Zucchini Soup

By Valerie's Kitchen

Ingredients

½ pound bulk Italian sausage (mild or hot)
1 cup yellow onion (chopped)
¾ cup celery (chopped)
¾ cup carrot (peeled and chopped)
1 small green bell pepper (diced (about ¾ cup))
2 teaspoons minced garlic
5 cups low sodium beef broth
14 ½ ounce can diced tomatoes (undrained)
1 tablespoon minced fresh basil ( or 1 teaspoon dried basil)
1 tablespoon minced fresh parsley ( or 1 teaspoon dried parsley flakes)
1 teaspoon Italian seasoning
¼ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
1 medium zucchini (cut into ½-inch pieces)
½ cup uncooked orzo pasta
Parmesan cheese (grated, optional for serving)

Prep Time10mins
Cook Time25mins
Servings6

Instructions

In a Dutch oven over MEDIUM heat, cook the sausage, breaking it up with a spoon, until crumbled and browned. Use a slotted spoon to transfer the sausage to a double layer of paper towels to drain. Set aside.

Drain off any excess grease from the pot (or dab it up with paper towels) and add 1 tablespoon olive oil. Return the skillet to MEDIUM heat and add the onion, celery, carrot, and bell pepper. Cook, stirring occasionally, until starting to get tender, about 5 to 6 minutes. Add the garlic and cook for an additional minute or two. Return the cooked sausage to the pan and add the broth, tomatoes, basil, parsley, Italian seasoning, salt, and pepper, and bring to a boil. Stir in the zucchini and orzo and return to a boil, then reduce the heat to MEDIUM-LOW and cook, covered, until the zucchini and orzo are tender, 12 to 15 minutes.

Serve with Parmesan on the side, if desired.