Soup season is starting

Spicy Italian soup
Last week when I was away at my sisters I made two soups. One of them was a sweet potato and apple soup, that was a mix of leftover roasted vegetables we had on Christmas Day. It was creamy, savory and sweet. Soup number two was a chicken tortilla (ish) soup.  Both were good and reminded me of how much I love soups. So, my next few posts will be on soup.  And I bought and prepped enough mirepoix for it too.
I have been eating soup about 2-3x a week lately. It’s been mostly Ramen and or pho (not made at home).  The Asian noodle soups are amazing and make me feel so happy. They are my “chicken noodle soup”, either of those are the soups I chose to have when I’m feeling sick or when I’m cold.   And usually always make me feel better!
Today I present you a spicy Italian sausage soup. I was going to use sausage and kale, but when I went to put the kale in, the soup was already so full I realized there was no room for anything else. The below soup is flavorful, spicy (it made me sweat) and tasty. If you are a bit more calorie conscious you could buy turkey sausages, but the spicy pork Italian sausages really give the soup some flavor. If you don’t want it super spicy don’t add in the crushed red
mirepoix - getting started
Spicy Italian sausage soup

What you will need:
1 package spicy Italian sausages
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
1 32oz carton low sodium vegetable broth
1 can stewed tomatoes, plus 1 can water
2 small zucchinis
1 Tablespoon dried oregano
1 teaspoon dried fennel seeds
1/2 tsp crushed red peppers
salt to taste

dutch oven

What to do:
*preheat oven to 375
1. Place sausages in dutch oven and cook in oven for 40min, turning sausages half way through cooking.
2. While sausages are cooking chop carrots, onions and celery, my Mirepoix.
3. When sausages have finished cooking remove from pan and set aside.
4. Place dutch oven on stop top and turn heat to low/medium. Leave sausage drippings inside and add in carrots, onions and celery. Cook until they have sweated a bit.
5. Next add in vegetable broth and turn to low heat, cook for 10 minutes.
6. Cut up sausage, half lengthwise, then slices. Add into broth with tomatoes and 1 can water.
7. Slice zucchini into match stick size pieces and set aside.
8. Season with oregano, fennel seeds, crushed red peppers and salt.  Cook for about an hour on low heat with a lid on.
9. Finally add in zucchini and cook for another 15 minutes.
10. Taste, add salt if necessary and serve. Remember soup always taste better the second day.

I literally left the pot on for many hours- but I was just hanging around the house. If you have time, keep it on low and let sit for a while.