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Zucchini Sausage Soup

Ingredients

  • 2 tablespoons of olive oil
  • 1 pound hot Pork sausage can use chicken or turkey,chop links into 1 inch pieces
  • 1 medium sweet onion diced
  • 3 large cloves garlic minced
  • 1 jalapeno minced
  • 3 cups zucchini sliced in half moon shapes
  • 2 stalks celery diced
  • 3 cans 14.5 oz cans of stewed or fire roasted tomatoes
  • 1 teaspoon freshly ground cumin seeds optional
  • 1 teaspoon. Mexican oregano crushed
  • 5 tsps. Knorr tomato/chicken bouillon
  • 1 tsp. crushed red pepper
  • Salt and fresh cracked pepper
  • 5 cups water or low sodium chicken broth

Garnish

  • 1 cup Monterey Jack cheese shredded
  • Green onion thinly sliced
  • Your favorite crusty bread

Instructions

  • Heat 2 tablespoons of olive oil to medium/high heat. Add the sausage and cook until browned on all sides. Add the onions, jalapeno and celery, along with a pinch of salt and pepper. Cook for 3-4 minutes. Add the garlic and cook for 1 more minute.
  • Add the stewed tomatoes, cumin, oregano, bouillon, crushed red pepper flakes, and water. Stir well to combine, when it comes to a boil, taste for salt, lower the heat, cover and cook for a good 45-50 minutes.
  • Whisk in the cornstarch slurry during the last 20 minutes of cooking. Also add the zucchini. Stir, coverand finish cooking .

Notes

Tips~ To make the soup thicker, during the last 20 minutes of cooking time, I prepared a cornstarch slurry. 2 tablespoons of cornstarch and 1/3 cup of water. Whisk until smooth.