Ingredients:

  • 1 lb bulk Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 medium zucchini, sliced into half-moons
  • 2 carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Add the Italian sausage, breaking it apart with a spoon, and cook until mahogany-colored and no longer pink.
  3. Add the diced onion and celery; sauté for 4-5 minutes until onions are translucent.
  4. Stir in the minced garlic and tomato paste, cooking for exactly 1 minute until the paste turns a deep brick red.
  5. Pour in the chicken broth and the diced tomatoes with their juices.
  6. Stir in the dried oregano, basil, salt, and pepper.
  7. Add the sliced carrots and zucchini to the pot.
  8. Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender.
  9. Stir in the fresh chopped parsley just before serving.