Simple Veggie Soup

  • Yield: 6 - 8 servings


1tablespoon extra virgin olive oil
2 garlic
1pinch red pepper flakes
1medium onion
3 carrots
3 celery stalks w/leafy tops
1teaspoon kosher salt
1teaspoon fresh ground pepper
4 chicken sausages (Al Fresco)
1small zucchini
2tablespoons Italian seasoning
1can tomato sauce
1can diced tomatoes w/basil and garlic
1can white beans
3cups low sodium chicken stock
2cups frozen peas
5ounces fresh spinach
4tablespoons grated parmesan cheese


  1. Heat olive oil over medium heat.  Saute garlic and red pepper flakes for 1 minute stirring constantly.  Add onion, carrots, celery and sprinkle with salt and pepper saute 8 – 10 minutes stirring occasionally.  Add sausages and saute another 3 – 4 minutes until the sausages start to brown.  Add zucchini and saute another 2 minutes.  Add the Italian seasoning and stir for 1.  Add the tomato sauce, diced tomatoes, white beans and chicken stock.  Bring to boil and let simmer, uncovered, for 10 – 15 minutes.  Add peas and  heat  for 1 minute, then add the spinach.   Serve in bowls with grated cheese on top.