Hearty Fall Harvest Vegetable Sausage Soup

Ingredients

• 1 tablespoon olive oil
• 2 chicken chorizo sausages (~ 8 ounces), sliced
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 1/2 cups cabbage, thinly sliced or chopped
• 1 1/2 cups cauliflower, chopped
• 1 1/2 cups chopped tomatoes (or one 15-ounce can)
• 1 1/2 cups tomato sauce (one 15-ounce can)
• one piece Parmesan rind, optional
• 4 cups low sodium chicken broth
• 1 bunch Swiss chard, chopped (~ 5 cups)
• 1 zucchini, chopped
• fresh grated Parmesan cheese for serving, optional

Instructions

1. Heat oil in a large pot; add sliced sausages, onion, celery, carrot, garlic and red bell pepper; sauté until fragrant and sausage starts to brown a little, about 5 minutes.
2. Add cabbage, cauliflower, chopped tomatoes, tomato sauce, Parmesan rind and chicken broth. Bring to a boil; reduce heat to low and cook, covered, for 20 minutes.
3. Add Swiss chard and zucchini and stir to combine; bring to a boil, then reduce heat to low and cook, covered, for another 15-20 minutes until vegetables are just tender.
4. Serve with grated Parmesan cheese, if desired.

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