Ingredients:

  • 1 lb bulk Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 medium zucchini, quartered and sliced
  • 2 cups fresh baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the Italian sausage and onion, sautéing and breaking the meat apart until browned and onions are translucent. Stir in the garlic and cook for 60 seconds.
  2. Add the carrots and celery to the pot. Stir frequently for 5 minutes until the vegetables soften and pick up the browned bits from the bottom of the pot.
  3. Pour in the diced tomatoes with their juices, broth, Italian seasoning, salt, and pepper. Bring the liquid to a boil, then reduce to a simmer. Cover and simmer for 15 minutes.
  4. Stir in the sliced zucchini and baby spinach. Cook for 5 to 7 minutes until the zucchini is tender but holds its shape.
  5. Remove from heat and stir in the lemon juice. Garnish each serving with freshly grated parmesan cheese.