Pesto and Chicken Sausage Soup with Zucchini Noodles

gluten freemeat & poultrypaleo
Pesto and Chicken Sausage Soup with Zucchini Noodles

Pesto and Chicken Sausage Soup with Zucchini Noodles

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.

Pesto and Chicken Sausage Soup with Zucchini Noodles

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.

Pesto and Chicken Sausage Soup with Zucchini Noodles

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?

Pesto and Chicken Sausage Soup with Zucchini Noodles

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.

Inspiralized

Pesto and Chicken Sausage Soup with Zucchini Noodles

Yields 4

20 minPrep Time

15 minCook Time

35 minTotal Time

Save RecipeSave Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. When soup is done cooking, add in the pesto and stir to combine. Serve immediately.
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22 comments

Jodi says:
We love Sedona - so beautiful and so much to do. There are some amazing hiking trails at all different levels - they have a trail hut where you can get maps and some good recommendations since you've never been before. The place you are staying is amazing. Have fun! We woke up to frost so I'm definitely getting into soup mode. This recipe sounds delicious...thanks for all the recipes. I love my inspiralizer - I use it multiple times a week. Last night it was to make a simple oven baked sweet potato "fries" with southwestern seasoning - yum
Ali Maffucci says:
Thanks, we are definitely going to go hiking!!
Looks so good! I'm so happy to have met you this past weekend Ali! Thanks for being so encouraging (and inspiring!) and laughing hysterically with me late into the night :) [That sounds weird, but ya know] xo
Ali Maffucci says:
Hahaha so many laughs! Thanks, girl - can't wait for the rebrand :)
Nicole says:
This looks delish! If using pre-made pesto, how much would you use in this recipe?
Ali Maffucci says:
About 3 tablespoons!
BD says:
Best soup ever, for ease & taste! I used an ample scoop of pre-made pesto. (Probably about 3 T as you suggest.) I also spiraled a bunch of zucchini & did not put it in the pot to cook -- I just put it in the serving bowls & ladled the hot soup over it; I loved the texture that way. Great, great, recipe, Ali, thank you!
Joan Schmidman says:
I had a friend who stayed at Enchantment, and when she got there, it was so beautiful she cried! We went on her recommendation, and loved it. I'm sure you will too.
Ali Maffucci says:
I'm so happy to hear that, I'm so excited to visit! Thank you.
Sedona is absolutely breathtaking!! We went a few years ago when we visited the Grand Canyon, and I've been dreaming of going back ever since. Have fun!
Lynne says:
This recipe sounds wonderful! My local butcher shop makes their own chicken sausage. I believe that I will try this with their spinach and feta cheese chicken sausage. My husband and I were in Sedona last October for a belated 60th birthday trip (for me). We hiked in Boynton Canyon. At the top of Boynton Pass, a hummingbird flew around my head. It was the only hummingbird that we saw the entire week. It is a beautiful place, full of the earth's energies! Enjoy!!!!
Christina says:
In the instructions you mention Blade "D". I have your wonderful inspiralizer (I love it!) which only has three blades. Would you suggest Blade C for this? Thanks!
Ali Maffucci says:
Christina, you must not have my spiralizer, because the Inpiralizer has four blades!
Kimberly says:
I decided to not add the zucchini to the soup base because of what you said about reheating and too much liquid. Instead, I put the "noodles" in the bowl and spooned the base over and let it sit for about 1-2 minutes. This was great. The zucchini softened just enough, and still had a slight crisp. Thank you for another great recipe. I shared it on Yummy.
Jennifer says:
This was super yummy! I added white beans and I did not add zoodles to soup base since I wanted to eat this over the next few days. I just add them to the bowl when I re-heat the soup.
cecula says:
uummmmmm......... GOOD!
cecula says:
suggest u put newest comments first
Hillary says:
Hi Ali, What leads to the high sodium here?
Happy November! Just letting you know that I featured this recipe in my October 2015 round-up of Deliciously Healthy Low-Carb Recipes. Hope a lot of my readers will click over here and try it!
Theresa says:
Hi, I was wondering if you used store bought pesto, about how much would you use? Best, T
Pam says:
When you say chicken sausages what flavor? A mild Italian spice?

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