{Tasty Tuesday: Italian Sausage + Zucchini Soup}

One of my favorite things about being a part of a church is all of the amazing women who enjoy sharing recipes.

Growing up, my mom had a cookbook full of recipes women pulled together from their archives that were family approved. 

This soup?  Came from that cookbook.  I actually didn't even know this until I asked my mom if I could share it with you.  This soup was the official 'its-cold-outside-and-we-want-soup' soup and I can't think of any other soup more comforting (I just used the word 'soup' four times in one sentence.  Oops.).  

Everyone loved it and it fed our family of 9.  Well, maybe with some yummy bread to go with it, but none-the-less, this soup is kid AND adult approved.

It's yummy and it's just the soup you need as the weather starts getting colder.

Actually, I'm not sure where you are, but it's currently sunny and 85* outside where I am.  In November.  Crazy.  However, my apartment stays nice and cold so I'm currently enjoying some of this soup as leftovers and it's even better than it was for dinner two nights ago.  Holla!

I've heard it freezes well, too (haven't actually tried it personally) so feel free to make this even if you have a small family like husband and I.  

I hope you find it just as comforting this winter as I do.

Italian Sausage + Zucchini Soup

What You'll Need:

1 1/2 lbs. mild or hot Italian sausage links (around 3 links)

2 cloves garlic, minced (or 6 if you like garlic as much as me)

2 large onions, diced

2 (28oz) cans diced tomatoes

10 cups low sodium beef broth (or 5 cans)

1 T mixed Italian herbs (oregano, basil, thyme), crushed in palm of hand

3 T fresh parsley, chopped

1 medium green bell pepper, diced

2-3 medium zucchini, sliced 1/4" thick

2 cups small bow tie noodles

Parmesan cheese for garnish (optional)

1.  In a large dutch oven, cook sausage over medium heat until lightly browned.   Drain fat, then let cool.  Once it has cooled a bit, use kitchen scissors to slice and quarter it into small pieces.

2.  Add garlic and onions to the pan, stirring until limp.  Stir in tomatoes (with liquid).

3.  Add sausage, broth and herbs and simmer uncovered for 30 minutes.

4.  Add parsley, pepper, zucchini, and noodles and simmer for another 25 minutes.

5.  Serve and top with Parmesan cheese.

**Actually, I didn't have Italian sausage, so I used the sausage I had and it still tasted great.  I also used 2 green bell peppers instead of one because I love them so much, AND I used half chicken and half beef broth since that's what I had.  Look at me, altering recipes and such...I must be growing!**

***Also, my mom said that when serving for a larger crowd, she adds an extra can or two of the broth.  Why are moms so smart?***

Happy Tuesday, friends!