Sausage, Zucchini and Spinach Soup

Sausage Zucchini and Spinach SoupAs most of you know, the DFW area had a major ice storm over the weekend. We are just now finally starting to thaw out. The sun came out for the first time in almost a week today and melted quite a bit of ice, but there is still plenty of it left. Most of the roads are clear, but there are still a few trouble spots left. The problem is that we still have temps below freezing at night, so some of what does melt, refreezes overnight. It’s supposed to be a little warmer and sunny again tomorrow, so hopefully that will help take care of what is left. We’ve been getting a little restless being stuck inside for much of the last 4 days, so I can’t wait to get out today!

Nothing beats soup and chili on a freezing cold night, and I made both during the ice storm. This soup will warm you right up. It has plenty of healthy vegetables and tastes delicious! I used a mild Italian sausage for this, but you could also use a sweet or hot Italian sausage.  Confession: I didn’t actually measure the amount of water I used, so 2 cups is just a guesstimate. I’d start with a cup, then add more until you reach your desired soupiness.


Sausage Zucchini and Spinach Soup
Sausage Zucchini and Spinach Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main
Servings: 4
  • 1-1/4 lb bulk italian sausage (if using sausage links, remove from casing)
  • 1 large red onion , diced
  • 1 cup chopped celery
  • 4 small cloves garlic , minced
  • 1 tbsp crushed fennel seed
  • 1/2 tsp garlic powder
  • 2 medium zucchini , diced
  • 2 tbsp tomato paste
  • 1 (14.5 oz) can of crushed tomatoes
  • 2 cups of water (more or less depending on how soupy you want it)
  • 1 ( 5 oz) bag of baby spinach, roughly chopped
  • salt to taste
  1. Heat one tablespoon of coconut oil or olive oil over medium-high heat. Add the sausage and begin breaking it up as it browns. Add the celery and onions to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 5-8 minutes.
  2. Add the crushed fennel, garlic powder and stir to coat the meat/veggie mixture. 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 10 minutes.


What are your favorite chilly weather dishes? What is the weather like where you are?

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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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