Zucchini Chicken Sausage Soup

• 1 tablespoon extra-virgin olive oil
• 1 pound chicken sausage, removed from casings
• 1 cup diced celery
• 2 cups chopped onion
• 2 cups red bell pepper, diced (about one large pepper)
• 2 garlic cloves, minced
• A pinch of red pepper flakes
• 1/4 cup tomato paste
• 2 pounds zucchini cut into bite-sized pieces
• 5 fresh plum tomatoes, diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 quarts (2 l) low-sodium chicken broth or vegetable broth
• 1/2 cup coarsely grated parmesan cheese
• 1 or 2 pieces of parmesan rind (optional)
• 2 tablespoons chopped fresh basil
• 1 fresh thyme sprig

Directions:

1. To make the zucchini chicken sausage soup: In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add chicken sausage meat and cook, breaking up the meat with a wooden spoon, until browned – approx. 5 minutes.
2. Once the chicken sausage meat has browned, add onion, celery, and bell pepper and sauté for four minutes.
3. Move the meat and vegetables to the sides and lower the heat to medium (If your pot isn’t large enough, remove the meat and veggies to a salad bowl, you’ll add them back afterward). Add garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally.
4. Add tomatoes, zucchini, salt, pepper, chicken broth, Parmesan rind, and Parmesan cheese along with fresh basil and fresh thyme and stir well to combine.
5. Bring the soup to a simmer and cook covered until the vegetables are tender – about 10 to 15 minutes.
6. Remove the soup from the heat and take out the Parmesan rinds. Serve immediately with more fresh basil and Parmesan cheese on top. Enjoy!

Serves: 8