Sausage and Vegetable Soup
December 6, 2015
1In a large skillet, sauté sausage in pan, stirring frequently until nearly cooked and appears crumbled. Drain sausage juices when cooked and place into a stockpot.
2Add chicken broth and 1 can of vegetable broth, carrots and season with salt and pepper. Add tomatoes with liquid; be sure to squeeze tomatoes in hand to break apart. If any part of tomato is hard, discard. Cook on low and simmer for 15 minutes.
3Add beans and cubed zucchini to broth mixture. Cover and cook on low for 30 minutes or until zucchini and carrots are tender.
4Remove soup from heat, add spinach and stir. Cover and allow spinach to cook in soup for about 5 minutes.
5When serving, spoon cheese over top.
*All Pork Products must reach 160°F internal temperature