Sausage Zucchini & Spinach Soup

Modified from The Texas Peach.

My verdict: Thumbs Up

This soup is SOOO good! It’s flavorful and hearty … perfect for lunch or dinner. Even the hubs enjoyed  =)

Sausage Zucchini & Spinach Soup


  • 1 tablespoon Olive Oil
  • 1-1/4lb Italian Sausage (if using links, remove from casing)
  • 1 Large Red Onion (diced)
  • 1 cup Celery (chopped)
  • 4 cloves Garlic (minced)
  • 1 tablespoon Fennel Seed (crushed)
  • 3 Medium Zucchini (diced)
  • 2 tablespoons Tomato Paste
  • 1 can Crushed Tomatoes (28oz)
  • 3-1/2 cups Water (estimated, use your judgement)
  • 1 bag Baby Spinach (5oz, chopped)
  • Salt (to taste)


Modified from The Texas Peach.


Step 1 Heat the olive oil over medium-high heat. Add sausage and break it up as it browns. Add the celery, onions and minced garlic to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
Step 2 Add the crushed fennel seed, stir to coat, add the tomato paste and stir again. Add the tomatoes, water and zucchini and chopped spinach to the pot. Cook until veggies are tender, about another 10 minutes.

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