Italian Chicken Sausage Soup

Soups on! It’s getting cold outside and this Italian Chicken Sausage soup will warm you from the inside out!

So grab a bowl of this delicious soup and cozy up to the fireplace!

I love making this soup! It's loaded with lots of veggies to keep you healthy and it has all the yummy tastes to satisfy your cozy soup cravings!

The flavors in this soup are just so satisfying and it makes enough to feed a crowd too!

The Parmesan rind really adds richness and depth to this soup, so I highly recommend using.

You can find a fresh block of Parmesan cheese in the gourmet section or your grocery store.

Just slice off the rind and roughly grate about a cup and add to the soup!

Also, the tortellini is completely optional, so if you're watching carbs feel free to omit!

However, I wil say that it really adds to the heartiness of this soup!

ITALIAN CHICKEN SAUSAGE SOUP

Makes 8 servings (at least)

INGREDIENTS

1 tablespoon extra-virgin olive oil

1 pound Sweet Italian chicken sausage, removed from casings

1 large onion, diced (about 2 cups)

2 stalks celery, diced (about 1 cup)

2 medium carrots , chopped ( about 1 cup)

1 large red bell pepper, diced (about 2 cups)

2 tablespoons fresh garlic, minced

1/2 tsp red pepper flakes

1/4 cup tomato paste

1 15 oz can diced tomatoes

2 pounds zucchini cut into bite-sized pieces

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 quarts good low sodium chicken broth

1 cup coarsely grated Parmesan cheese, plus more for serving

Parmesan cheese rind, 1 or 2

2 tablespoons fresh basil chopped

3 Fresh thyme sprigs

10oz Cheese tortellini, frozen (optional)

INSTRUCTIONS

In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage. Break up meat while it cooks.

Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for a few minutes.

Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to pan and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rind along with fresh basil and fresh thyme and stir to combine.

Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes. Add tortellini during the final 5 minutes.

Remove from heat and remove and discard the Parmesan rinds.

Serve immediately with additional Parmesan cheese on the side.

Hope you enjoy!!!