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.