Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles

Directions

Heat 2 tsp. olive oil in a large non-stick frying pan, squeeze sausage out of the casings into the pan, and cook until all liquid is evaporated and the sausage is nicely browned, about 10 minutes. . I like to use an old fashioned potato masher to break the sausage apart. ) When the sausage is nicely browned, add it to a medium-sized soup pot with the chicken stock, canned tomatoes and juice, tomato paste, dried basil, dried oregano, and ground fennel. Let the mixture start to simmer over low heat. While soup simmers, chop up the red bell pepper, green bell pepper, and onion. Heat the other teaspoon of olive oil in the same pan you browned the sausage in and cook the peppers and onions for a few minutes, then add to soup pot. Let the soup simmer on low for 30-60 minutes. After soup has simmered for a while, make the zucchini noodles. Wash the zucchini and pat dry, then cut off both ends and cut a lengthwise slit going halfway through one side of the zucchini. Use a Spiralizer on the thicker noodle blade to make thick half-noodles Add noodles to the soup and simmer 20-30 minutes more, depending on how done you like the zucchini. Season to taste with salt and fresh-ground black pepper and serve hot, with freshly-grated Parmesan to add at the table if desired.