2 Tbsp oil
16 oz package chicken Italian sausage
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
4-5 summer squashes, such as zucchini, pattypans or crookneck
2 medium potatoes, diced
2 Tbsp fresh herbs such as tarragon, thyme, basil
32 oz carton chicken broth
1-2 C water, as needed
- Heat oil in large deep saucepan with thick bottom. Brown sausage on all sides . Remove and set aside.
- Saute onion, carrot and celery in pan until soft. Add squash, potatoes, herbs and broth. Heat to boil.
- Slice sausage into slices about 1/2 inch thick and add to pan. Add enough water to make the soup thin enough to reduce down.
- Simmer about an hour and check for tenderness of vegetables. Add salt if desired.