Italian Sausage & Vegetable Soup
This comforting and flavourful soup is the perfect way to warm up on those chilly evenings! Filled with tasty veggies, italian sausage and plenty of deliciousness, you're sure to enjoy every spoonful.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Course Light Meals, Main Course
Servings 4
Ingredients
- 1 medium spaghetti squash
- 6 Italian sausages
- 1 red onion diced
- 2 cloves garlic minced
- 2 celery sticks diced
- 1 carrot peeled and diced
- 1 zucchini diced
- 1 cup baby spinach leaves
- 3 sprigs fresh thyme
- 2 bay leaves
- 6 cups chicken broth
- 400 g canned diced tomatoes
- 1 tsp apple cider vinegar
- ½ tsp salt
- ½ tsp pepper
Instructions
- Poke holes into the skin of the spaghetti squash. Microwave for 12 minutes on high.
- Remove, slice in half, and remove the seeds.
- Scrape out the flesh with a fork. Set aside.
- Remove the outer casing of the Italian sausages.
- Sauté the Italian sausages, breaking them up into small pieces as they cook.
- Next, add the onion, garlic, celery, carrots and zucchini.
- Continue to sauté for another 2 minutes before adding the remaining ingredients, reserving the cooked spaghetti squash for step 9.
- Bring to a boil and cook for 4 minutes, reduce the heat and simmer for 30 minutes.
- When the vegetables are tender and the soup has thickened slightly, add the cooked spaghetti squash. Continue cooking for another 4-5 minutes.
- Serve and enjoy.
Notes
- To add a little spice add 1/2 tsp of dried chili flakes.
- Soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to a month.