Italian Sausage and Leek Soup
with zucchini

Name: Italian Sausage and Leek Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Carrots, diced; 2 stalks Celery, diced; 1 Leeks, large, chopped, white parts only; 12 oz Zucchini, diced; 2 cloves Garlic, chopped; 16 oz Sausage, any pre-cooked or smoked variety, chopped; 1 Tbsp Oil, olive; 3 Tbsp Tomato paste; 4 cups Stock, any type; 2 Bay leaves

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This hearty French-inspired soup of sausage, leeks, and veggies is the perfect way to warm-up your weeknight. Ready in 30 minutes, this dinner is sure to please everyone!
Smarts: Soup makes great leftovers for lunch! Increase the servings to make extra soup for lunches this week.

Ingredients

Metric

Servings:

Italian Sausage and Leek Soup:

Carrots - 8 oz , diced
Celery - 2 stalks , diced
Leeks, large - 1 , chopped, white parts only
Zucchini - 12 oz , diced
Garlic - 2 cloves , chopped
Sausage, any pre-cooked or smoked variety - 16 oz , chopped
Oil, olive - 1 Tbsp
Tomato paste - 3 Tbsp
Stock, any type - 4 cups
Bay leaves - 2

Prep

Carrots / Celery / Leeks / Zucchini / Garlic / Sausage - Prep as directed. Combine carrots, celery, and leeks in one container. Combine zucchini and garlic in second container and store sausage separately. (Can be done up to 5 days ahead)

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Make

Heat a Dutch oven with olive oil over medium heat. Add carrots, celery, and leeks to heated pan. Saute until soft and starting to caramelize in some places, 5 to 7 minutes.
Add sausage and cook for another 2 to 3 minutes.
Stir in tomato paste, zucchini, garlic, and stock. Add bay leaves and bring to a simmer.
Simmer soup until vegetables are tender, 8 to 10 minutes.
Season soup with some salt and pepper.
Divide soup between serving bowls. Enjoy!

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