Categories: Main Dish, Pork, Soup

Ingredients

• 1 lb bulk Italian sausage
• 1 large onion, sliced
• 2 celery ribs, sliced
• 2 garlic cloves, minced
• 5 cups water (I would use low sodium broth)
• 2 medium potatoes, peeled and chopped
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 medium carrots, sliced
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 2 medium zucchini, sliced

Directions

1. In a Dutch oven over medium heat, cook the sausage, onion, and celery until meat is no longer pink; drain.

2. Add in garlic; cook 1 minute.

3. Add in water, potatoes, tomatoes, carrots, and seasonings.

4. Bring to a boil; decrease heat, cover and simmer for 15 minutes.

5. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender.

6. Discard bay leaf.

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