Categories: Soup

Ingredients

• 3 lb. bulk Italian sausage
• 1 bunch celery, chopped
• 2 onions, chopped
• 3 zucchini, halved and sliced
• 3 (28-oz.) cans diced tomatoes, undrained
• 3 (14.5-oz.) cans chicken broth
• 2 tbsp. Italian seasoning
• 2 tsp garlic salt

Directions

1. Heat an 8-qt. pot over medium-high heat. Add sausage; cook, stirring frequently, until browned, 5-7 minutes. Using a slotted spoon, remove sausage from pot. Add celery and onions; cook until tender, about 5 minutes. Drain fat from pot; return to heat and add sausage.

2. Add remaining ingredients and simmer over low heat until zucchini is tender, about 25 minutes. Remove from heat and let cool.

3. Divide soup among 4 Ziploc bags, about 6 cups each. Seal and chill up to 3 days or freeze up to 3 months.

4. To reheat: If frozen, thaw in fridge 1-2 days. Cook in a large saucepan over medium heat until heated through, stirring frequently, about 15 minutes. Top with Parmesan.

Email to a friend | Print this recipe | Back