Low-Fat Spicy Vegetable Soup

This soup is so satisfying and so easy to throw together! Make a big batch over the weekend and it’s a perfect weekday lunch.

Warning: if you follow the recipe exactly and use spicy sausage, it turns out pretty darn spicy! If you’re looking for a little less heat, use hamburger, mild sausage, or ground turkey or chicken.

Ingredients

1 lb spicy ground sausage
1 Tablespoon olive oil
1/2 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
2 garlic cloves, minced
1 zucchini, diced
3 red potatoes, diced
14.5 ounce can fire roasted tomatoes
4 cups low-sodium chicken broth
1 bunch Italian kale, chopped

Parmesan cheese
salt to taste

Brown sausage until cooked through and drain. Set aside. In a medium pot, heat olive oil over medium heat. Sauté onions, celery and carrots for 3-4 minutes, then add minced garlic and cook for another minute. Add zucchini, sausage, potatoes, and fire-roasted tomatoes. Pour in chicken broth and bring soup to a boil, then turn heat to low and simmer for 45 minutes. Add in kale and simmer for another 10 minutes. Add salt to taste.

Serve soup with a sprinkle of parmesan cheese and a side of garlic bread!