We are loving this hearty meal in a bowl, veggie filled, richly flavored Italian Sausage Zoodle Soup. A busy weekend was ahead of us with house guests and fun wedding activities.
Having this ready to re-heat and some salad fixin’s’ in the fridge made for quick low maintenance healthy lunches. Sure to keep us warm too in this sub freezing weather.
If you’re whole30-ing, choose compliant tomato sauce, diced tomatoes and sausage.
I’ve made this soup with both mild and hot sausage, our preference being mild. Either way, if this former vegan girl is going to eat meat, it’s gotta be good meat. This compliant sausage was found at our local Natural Grocers frozen meat section. If you have questions about Mulay’s quality checkout their website here.
Begin by browning the sausage in a 5 qt. dutch oven or soup pot. When it’s browned through and through let it drain on a paper towel lined plate. Proceed in the already greased pan with sauteing the garlic and onion, then carrots.
It comes together quickly. Let it boil, turn heat down and cover. Leave it alone to brew up delicious flavors.
Zucchini noodles (zoodles) and kale are added at the end.
Serve it with a side salad, an option to top it with parmesan cheese and crusty bread for the bread eaters in your family. Pretty yummy y’all!
Until next time,
Italian Sausage Zoodle Soup (serves 6-8)
2 tablespoons olive oil
1 pound mild or hot ground Italian sausage
1 tablespoon minced garlic
2 cups chopped yellow onion
2 cups chopped carrots
1 tablespoon Italian seasonings
2 cups tomato sauce
1 – 14.5 oz can diced tomatoes
5 cups beef bone broth, homemade or store-bought
2 teaspoons sea salt (or to taste)
1/2 teaspoon black pepper
3 cups chopped kale (stems removed)
3 cups zucchini noodles, on medium noodle setting, trimmed
chopped Italian parsley for garnish-optional
grated Parmesan for garnish-optional
Heat olive oil in a 5 quart dutch oven or stock pot. When oil shimmers add the ground sausage, breaking it up and browning it completely. Remove with a slotted spoon when browned to a paper towel lined plate.
In the pre-heated and oiled pan, stir in minced garlic and onion and saute on medium heat until translucent. Mix in the chopped carrot and coat with all of the juices. Add the browned sausage, Italian seasonings, tomato sauce, diced tomatoes, beef broth, salt and pepper and bring to a boil. Once boiled, turn heat to low, cover and cook 25 minutes.
Stir in trimmed “zoodles” and chopped kale. Let simmer 10 minutes more. Adjust seasonings if necessary. Option to serve with parmesan and chopped parsley for garnish.