Ingredients:

  • 1 lb (450g) lean Italian sausage
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 4 medium (800g) zucchini, diced into ½-inch cubes
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 6 cups (1.4L) low-sodium vegetable or chicken broth
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) dried basil
  • ½ tsp (3g) red pepper flakes
  • 2 cups (60g) fresh baby spinach, chopped
  • ¼ cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the onions are translucent and carrots soften. Stir in minced garlic and red pepper flakes for 60 seconds until fragrant.
  3. Pour in the fire-roasted diced tomatoes with their juices and the broth. Stir in dried oregano and basil.
  4. Bring the mixture to a rolling boil, then reduce heat to low and simmer gently for 10 minutes.
  5. Gently stir in the diced zucchini and simmer for an additional 5–8 minutes until the zucchini is tender but retains its shape.
  6. Turn off the heat and stir in chopped baby spinach, fresh parsley, and lemon juice. Season with salt and black pepper to taste.