This Healthy Minestrone Soup with Chicken Sausage is packed with good-for-you, naturally gluten-free ingredients, including zucchini, diced pepper, carrots, garlic, and spices. Lean garlic chicken sausage and white beans make this meal substantial enough to stand on its own––or serve with a crusty slice of bread if you wish.
Flu: 1. My husband: 0.
Well, my friends, the flu has certainly made its presence known loud and clear this year. My husband was its latest victim, so the past week has been spent playing caregiver and laying low. As of this post I’m still standing strong and I hope to keep things this way, thank you very much.
Fun Twist on Minestrone Soup
Onto today’s post, I usually meal plan on Friday afternoons/nights so I have my shopping list ready to go come Saturday morning. Before the flu had officially invaded our household, I coincidentally planned to make a huge pot of soup this past weekend. The timing seriously could not have been more perfect because there is absolutely nothing on earth better than soup when you’re sick, am I right? For those of us who are healthy, well, there is absolutely nothing better than a warming meal on a freezing day.
Chock-full of vegetables including zucchini, diced green bell pepper, carrots, red onion, and garlic, it tastes just like minestrone thanks to a substantial tomato broth and white beans. The unique vegetables and spices (and no pasta!) add a unique twist.
Garlic chicken sausage (or sub your favorite flavor) adds a punch of protein and serious flavor. Add a heavy sprinkling of spices––herbs de Provence, smoked paprika, and more––and then, last but not least, stir in a heavy hand of fresh baby spinach until it brightens and wilts. This soup is absolute winter perfection.
- 1 cup red onion, diced
- 4 cloves garlic, minced
- 2 cups zucchini, diced
- 1 large green bell pepper (about 1 cup), diced
- 3 large carrots (about 1 cup), diced
- 1 12-ounce package precooked garlic chicken sausage, thinly sliced
- 2 28-ounce cans marinara sauce
- 4 cups low-sodium chicken broth
- 1 tablespoon herbs de Provence
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 6 ounces baby spinach
- In a large stockpot over medium-high heat, saute the red onion for 3-4 minutes. Add the garlic and saute for 1 minute longer. Add the zucchini, green bell pepper, and carrots and saute for 10 minutes longer.
- Add the marinara sauce, chicken broth, chicken sausage, herbs de Provence, salt, pepper, onion powder, and smoked paprika and bring soup to a boil.
- Reduce heat and cover; simmer for 20 minutes. Add chicken sausage and spinach and simmer for 10 minutes longer. Enjoy!
You may substitute vegetable broth for the chicken broth.
If you'd like this recipe to be 100% gluten-free, please make sure all products you are using are gluten-free.
I used garlic chicken sausage but you may use any time you like. I'd also recommend Italian chicken sausage or sun-dried tomato chicken sausage (I've seen these varieties at Trader Joe's and Whole Foods).
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