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It’s always soup season in my kitchen!
Soup, eat it throughout the week, and even freeze some for later. It’s the best.
Soups are also SUPER versatile and a great way to use up loose scraps you’ve got left in the fridge. Before you waste, make a soup y’allllll🔥😇
Ingredients
- 1 tbsp olive oil/avocado oil
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 cloves fresh garlic, minced
- 1 lb mild Italian sausage
- Homemade spice blend - 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp parsley, 1/2 tsp thyme, and a pinch of nutmeg
- 1 1/2 cups potatoes, roughly chopped
- 1 1/2 cups zucchini, roughly chopped
- 1 cup mushrooms, sliced
- 4 cups low sodium chicken broth
- 2 bay leaves
- 1 cup brown rice spiral pasta
Instructions
- Add olive oil, onion, and carrots to a large pot over medium/high heat, and cook 5 minutes, until onions are transparent.
- Add minced garlic and ground Italian sausage. Brown the sausage fully into the vegetables.
- Once the sausage is browned, add the homemade spice blend, potatoes, zucchini, mushrooms, chicken broth, and bay leaves.
- Stir the ingredients together, cover the pot, and simmer the soup over medium heat for about 25 minutes, until potatoes are fork tender.
- Remove the cover from the pot and add the brown rice pasta, stir into the soup, cover again, and cook a final 5 minutes.
- Season to taste. Serve hot. ENJOY!
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