4 bowls of soup
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This is a super quick, and highly satisfying soup. Your guests will believe you slaved away all day to make this soup, when in reality it takes a little over a half hour to make. Sausage and zucchini is a fairly common combination in Italian cuisine. They compliment each other nicely. Add a handful of fresh cut basil at the end, serve with your favorite bread, and prepare to have your socks knocked off.
- 1 lb hot Italian sausage
- 1 medium zucchini
- 2 ribs of celery
- 1 medium green bell pepper
- 1 28oz can of crushed tomatoes
- 2 cups of chicken stock
- 1/2 teaspoon salt ( or to taste )
- 1/2 teaspoon garlic
- 1 teaspoon dried oregano
- handful of fresh basil leaves
1. Preheat a large pot to medium high. Some grocers will sell loose sausage meat without the casings, and I'll try to use that for this recipe. If your sausage has casings, remove them now. Chop all of your veggies: the zucchini into 1/2 inch half moons, the celery and green pepper into small dice.
2. Brown the sausage in the pot until it's cooked through, about 8 minutes. Use a spatula to break the meat up into smaller peices. Drain off excess grease if you are counting your calories, or leave it in for extra flavor.
3. Stir in the veggies and cook for an additional 3 minutes to get your flavors going.
4. Add the chicken stock, crushed tomatoes, and all of the dry seasonings. You'll add the fresh basil a little later. Stir well and bring to a high simmer. Reduce the heat to medium low, cover and simmer lightly for about 15 minutes.
5. While the stew is stewing, roughly chop your basil leaves. When the zucchini is tender, remove the pot from the stove and stir in the basil. Serve and enjoy.