Smoked Sausage and Vegetable Soup

Ingredients

• 2 Tbsp olive oil, divided
• 12 oz. smoked turkey kielbasa sausage
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 1/2 cups chopped yellow bell pepper
• 1 1/2 Tbsp minced garlic
• 6 cups low-sodium chicken broth
• 1 can petite diced tomatoes
• 1 1/2 cups 1/2-inch diced russet or red potatoes
• 1 Tbsp dried Italian seasoning
• Salt and freshly ground black pepper
• 1 cup diced zucchini
• 2 cups chopped spinach
• 2 Tbsp minced fresh parsley
• Finely shredded parmesan, for serving, optional

Directions

1. Warm 1 Tbsp olive oil in a large pot set over medium-high heat. Add the sausage and cook until browned, about 2 minutes; turn the pieces and cook for 2 minutes more. Move the sausage to a plate, keeping the oil in the pot, which should be about 1 Tbsp.
2. Add another 1 Tbsp olive oil to the pot, then stir in the onions, carrots and celery. Cook for 3 minutes, stirring as they soften. Add the bell pepper and garlic, and cook for 2 minutes more.
3. Pour in the broth, tomatoes, potatoes and Italian seasoning, then add salt and pepper to taste. Stir the sausage back into the pot. Bring everything to a boil, then lower the heat to medium-low. Cover the pot and simmer for 15 minutes, stirring now and then.
4. Add the zucchini and continue cooking for 10 minutes longer, or until the vegetables are tender. Stir in the spinach and parsley, and let them heat through. Serve warm, with parmesan cheese if desired.