Finally a meaty vegetable soup! This soup is easy to make and it's jam packed with nutritious veggies. The smoked sausage adds a great flavor and makes this soup that much more hearty. Serve it with some fresh crusty whole grain bread for an ideal winter dinner.
Ready in: 1hour
2Tbspolive oil, divided
12oz.smoked turkey kielbasa sausagequartered through the length then sliced
1 1/2cupschopped yellow onion(1 medium)
1cupdiced carrots(2 medium)
1cupdiced celery(2 stalks)
1 1/2cupschopped yellow bell pepper(1 medium)
1 1/2Tbspminced garlic(4 cloves)
6cupslow-sodium chicken broth
1(14.5 oz)can petite diced tomatoes
1 1/2cups 1/2-inch diced russet or red potatoes(peel if using russet)
1Tbspdried Italian seasoning
Salt and freshly ground black pepper
1cupdiced zucchini(1 small)
2Tbspminced fresh parsley
Finely shredded parmesan, for serving (optional)
Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Add in sausage and let brown about 2 minutes then toss and let cook 2 minutes longer. Transfer to a plate while leaving remaining oil in pan (should be about 1 Tbsp).
Add another 1 Tbsp olive oil, then add onions, carrots and celery. Saute 3 minutes.
Add bell pepper and garlic and saute 2 minutes longer.
Pour in broth, tomatoes, potatoes, Italian seasoning and season with salt and pepper to taste.
Stir in sausage. Bring mixture to a boil, then reduce heat to medium-low.
Cover and simmer 15 minutes, stirring occasionally. Stir in zucchini and cook 10 minutes longer, or until veggies are tender.
Stir in spinach and parsley and let warm through. Serve warm with parmesan cheese if desired.