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Italian Chicken Sausage & Veggie Soup
Prep Notes
Cook sausage prior to making soup.
Cooking Time
30 minutes
Yields
4-6
Ingredients
4 ButcherBox Italian Chicken Sausages (or any other brand of chicken sausage), sliced
1 medium onion, chopped
3 garlic cloves, minced
2 medium zucchini, chopped
3 medium carrots, peeled and sliced
1 pkg. shiitake mushrooms, chopped
1 bunch kale, chopped into small bites
1 can diced tomatoes
1 can cannellini beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
32oz. chicken broth
1 cup tomato sauce
1Tbsp. olive oil
1 Tbsp. black pepper
1/2 Tbsp. white pepper
1/2 Tbsp. salt
1/2 Tbsp. basil
1/2 Tbsp. oregano
1/2 tsp. sage
Directions
1. Add olive oil to a large stock pot and sauté onions and garlic until opaque and fragrant. Add zucchini, carrots, and mushrooms to the pot and sauté until vegetables have softened, about 3-5 minutes.
2. Stir in chicken broth, diced tomatoes, tomato sauce, and beans to the pot. Add sliced sausage and chopped kale.
3. Season with herbs and spices. Cover the pot with a lid slightly ajar and simmer for about 20 minutes.
4. Serve immediately or store in the fridge for 3 days.
Notes
Optional, but highly recommended to add freshly shredded Parmesan cheese when serving.