Italian Sausage Soup

PREP TIME: 10 minutes

COOK TIME: 30 minutes

YIELD: 6 servings

INGREDIENTS:

• 1 tablespoon ghee (or avocado oil if dairy-free)
• 1 pound hot Italian sausages, casings removed
• 6 cups chicken bone broth, homemade or store-bought, divided
• 3 celery stalks, diced
• ½ cup diced onions
• 2 large cloves garlic, minced
• 2 cups cauliflower florets, cut into ½-inch pieces
• 1 cup diced zucchini
• 1 red bell pepper, diced
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh sage
• 1 teaspoon minced fresh thyme
• ½ teaspoon fine sea salt
• ½ teaspoon ground black pepper
• ½ cup pizza sauce, homemade or store-bought pizza or marinara sauce
• 1 bay leaf
• Chopped fresh parsley, for garnish (optional)

INSTRUCTIONS:

1. Heat the ghee in a Dutch oven or stockpot over medium heat. Add the sausage and cook for about 6 minutes, breaking it up into small chunks as it browns. When the sausage is fully cooked, remove it from the pot with a slotted spoon. Put it in a bowl and set aside.
2. Add ¼ cup of the chicken broth to the pot and scrape the bottom to deglaze. Add the celery, onions, and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.
3. Add the cauliflower, zucchini, bell pepper, herbs, salt, and pepper. Cook, stirring, for another 3 minutes. Add the remaining broth, pizza sauce, and bay leaf. Simmer over medium heat for 8 minutes. Add the cooked sausage and simmer for another 10 minutes. Taste and adjust the seasoning, if desired.
4. Remove and discard the bay leaf. Serve the soup garnished with chopped parsley, if desired.
5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.