Zucchini Sausage Soup

From Santo Sandona

A light, brothy soup with zucchini, rice and crumbled Becco's sausage.

Ingredients

  • 1 lb. Becco's bulk sausage
  • 1 cup diced celery
  • 1 cup diced onion
  • 2 cups diced zucchini squash
  • 2 quarts chicken broth
  • Minute Rice, to taste
  • Grated Italian cheese, for serving

Directions

  1. Add the crumbled sausage, celery and onion to a pot. Cook until the sausage is browned and the vegetables are soft. Drain well and return everything to the pot.
  2. Add some of the chicken broth and the zucchini, and simmer until the zucchini is tender.
  3. Add the remaining broth and simmer for 10 minutes.
  4. Add as much rice as you like, and simmer for 10 more minutes.
  5. Serve topped with grated Italian cheese.