1 small red onion

3 celery stalks

3 carrots

5 garlic cloves

1 whole yellow squash

1/2 baked sweet potato

1/2 baked white potato

1 whole tomato

2 tblsp tomato paste

1 tsp dried parsley

1 tsp basil

1 tsp oregano

salt/pepper

olive oil for sautéing

2 cups bone broth

2 cups water

3 mild Italian sausages

add in’s:  rice, noodles or spaghetti squash

 

Saute the onions, celery, carrots, garlic, salt and pepper in olive oil.  Add in the squash, tomatoes, and potatoes.  Once cooked down a bit add in the herbs!  Add in the bone broth and water once translucent.  Bring to a boil and then down to a simmer for about 20 minutes.  Immersion blend or blend roughly.  Do not blend completely!  Keep it chunky.

In a seperate pan, squeeze sausage meat out of casing and break up into small pieces and add into the soup.  Once incorporated, leave to simmer for about ten minutes.  In individual serving bowls place noodles, rice, or spinach and ladle soup on tope.  Serve and enjoy!!!  This is a flavor explosion and nutrient party 💪