Italian Sausage & Zucchini Soup

misfit's Note:

I made this recipe from the book "Gourmet Soups", by Carole Clements, and it was so incredible I had to share it! Try it, and you won't be dissapointed.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 lb mild Italian sausage
• 1 tablespoon olive oil
• 1 large onion , finely chopped
• 2 cloves garlic , minced
• 1 fennel bulb , finely chopped
• ½ red bell pepper , seeded and finely chopped
• 1 lb zucchini , grated
• 6 cups chicken stock
• 1 teaspoon chopped fresh marjoram or ¼ teaspoon dried marjoram
• 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
• bay leaf
• salt and pepper

Lemon-Garlic Seasoning

• ½ lemon, zest of
• 1 clove garlic , minced
• 2 tablespoons chopped parsley

Directions:

1. In frying pan, turn sausages over medium heat until evenly browned.
2. Drain on paper towels and cut into 1/4 inch slices.
3. Heat oil in saucepan over medium-high heat.
4. Add onion, garlic, fennel, and pepper, cooking 4-5 minutes, until softened.
5. Add zucchini, stock, and herbs.
6. Stir in sausage, reduce heat to low and simmer 20 minutes.
7. Season with salt and pepper.
8. Discard bay leaf.
9. For the lemon-garlic seasoning, chop together lemon zest, garlic and parsley and add to soup.
10. Stir until heated through.

Reviews

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Nice Hearty soup. Good on a cold winter night and for those dieting but want a soup that is filling