HOPE MURPHY'S ITALIAN SAUSAGE ZUCCHINI SOUP

HOPE MURPHY'S ITALIAN SAUSAGE ZUCCHINI SOUP image

Yield 8-10 servings

Number Of Ingredients 19

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3 T olive oil
1 pound Italian sausage meat, half sweet and half spicy
1 small onion, diced
2 large garlic cloves, minced
2 teaspoons kosher or sea salt
1/2 tsp freshly ground black pepper
2 cans (28 oz each) whole tomatoes, roughly
chopped, with juices
2 tsp minced fresh basil
2 tsp minced fresh oregano
2 tsp minced fresh parsley
1 tsp granulated sugar
2 pounds zucchini, sliced lengthwise and cut into
1/2-inch-thick slices
3 large celery stalks, diced
1 large green pepper, seeded and diced
2 cups reduced sodium chicken broth
Pinch of red chile flakes (optional)
Garnishes: Freshly grated Parmesan cheese and additional fresh herbs

Steps:

In a large soup pot, warm the oil over medium heat. Crumble the sausage meat into the hot oil. Cook, stirring and breaking up the sausage pieces until just brown: 6-8 minutes. Add the onion, garlic, salt, and pepper; cook one minute, stirring. Add the tomatoes with their juices, herbs, and sugar; cover and simmer 20 minutes. Add the zucchini, celery, green pepper, broth, chile flakes. Bring to a boil, then simmer until tender, 15-20 minutes. Taste for seasoning. Serve hot, sprinkled with grated Parmesan and herbs