- Rachael Ray - https://www.rachaelray.com -

Sausage, Zucchini and Potato Stoup

This fennel-scented sausage, vegetable and potato soup cooks up in less than 30 minutes for a satisfying weeknight meal.



In a soup pot [2], heat the EVOO [1] over medium heat. Add the sausage and cook until browned and crumbly, 5 minutes. Transfer to a plate. Add the potatoes to the pot, season with salt and pepper and cook until lightly browned, 5 minutes.

Add the fennel, onion, garlic, zucchini and tomatoes. Cover and cook until the vegetables soften and the tomatoes burst, 7-8 minutes. Add the stock and tomato sauce. Stir in the sausage and parsley. Simmer until heated through, about 10 minutes. Serve with warm bread.