Last week, I made this recipe for Hannah Bronfman’s health, fitness and beauty website, HBFit.
It’s the perfect balance for transitioning for summer into fall and winter. We’ve got fresh early fall zucchini with the warmth of a soup and the heartiness of chicken sausage.
Actually, I never stop eating zucchini noodles, even in the dead of winter. Pasta’s pasta to me, so whether I’m using sweet potato or zucchini to make the noodles, I’m happy.
The only bummer about making zucchini noodles in the winter is that the vegetables tend to get TINY. Luckily, I know some spots around me that carry bigger zucchinis.
Also, the Inspiralizer is designed to tackle those smaller veggies with its small central coring blade.
I don’t like keeping zucchini noodle based soups in the refrigerator for too long, so I wouldn’t recommend reheating this one – the water in the zucchinis tend to dilute the broth and it’s not as tasty.
If you do want to reheat it, then FINE. Just add some extra salt, pepper and maybe even some garlic powder or red pepper flakes for a kick.
Other than that, this soup comes together easily and is so comfortingly delicious and healthy. What more can you ask for?
I hope you all conquer this week! This is going to be a busy one for me, because I was traveling last week and I’m traveling again this week. Lu and I are spending a long weekend in Sedona, Arizona for his 37th birthday.
I can’t wait, I’ve NEVER been to Arizona, and I’m so excited to see that part of the country. We’re staying here. I want to be there NOW!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Pesto and Chicken Sausage Soup with Zucchini Noodles
Ingredients
- For the soup:
- 1 tablespoon extra virgin olive oil
- 4 chicken sausage links decased
- 1/4 teaspoon red pepper flakes
- 2 cloves of garlic minced
- 1/2 red onion diced
- 2 celery stalks diced
- salt and pepper to taste
- 6 cups chicken broth low sodium
- 2 medium zucchinis Blade D, noodles trimmed
- For the pesto:
- 1 tablespoon pine nuts
- 2 packed cups of basil
- 2 tablespoons parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove chopped
- salt and pepper to taste
Instructions
- Place a large soup pot over medium-high heat and add in the olive oil. Once oil heats, add in the chicken sausage, crumble with a wooden spoon and cook for 5 minutes or until the sausage starts to brown on the edges. Add in the red pepper flakes, garlic, onions and celery, season with salt and pepper and let cook until onions are translucent, about 3 minutes.
- Add in the broth and bring to a boil. Once boiling, let cook for 5 minutes and then add in the zucchini noodles and cook for another 5 minutes or until cooked to your preference.
- Meanwhile, add all of the ingredients for the pesto into a food processor and pulse for 30 seconds. The pesto shouldn’t be like a normal pesto, it should be thicker and not as creamy.
- When soup is done cooking, add in the pesto and stir to combine. Serve immediately.
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