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–+ servings

Summer Squash, Sausage, and Basil Soup

Course: Main Course
Cuisine: American, Italian
Keyword: Dairy-free
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings
Author: Katie at complEATly
Print Recipe

Ingredients

  • 2 lb Italian Sausage
  • 2 Onions
  • 4 large Carrots
  • 6 cloves Garlic
  • 4 Zuccini
  • 1 large Summer Squash
  • 6 cups Broth I prefer a bone broth
  • 1 cup Basil Leaves
  • Rosemary
  • Thyme
  • Salt and Pepper to taste
  • 1 Lemon You'll want both the zest and the juice
  • 1 lb Pasta

Instructions

  • Cut the sausage into bite size peices and add it into a soup pot. cook the sausage over medium until it is browned on one side barely cooked through.
  • While the sausage is cooking, dice the onions and carrots. Peal the garlic. Cut the summer squash and zucchini inot bite-sized half moons.
  • Remove the sausage from the pot using a slated spoon and place on a paper towel lined plate. Reserve 1 tablespoon of the fat in the pot.
  • Add veggies to the pot, and crush the garlic in.
    Cook the vegetables until they take on just a little bit of color.
  • Add the broth, and bring the pot to a low simmer.
  • In a mortar and pestle, crush the basil, rosemary, thyme, salt, and pepper until it forms a dense paste.
  • Once the pot has reached a low simmer, pat the sausage to remove the grease, and add it to the pot.
  • Add the pasta, and cook until tender.
  • Just before serving, add the basil paste, along with the zest of the lemon, and juice of the lemon to taste.

Notes

If you want to freeze this soup, leave out the pasta, and add it in when you're ready to serve.