Simple Veggie Soup

  • Yield 6 - 8 servings


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



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