Fall Veggie Soup with Croutons

After over-indulging just a bit on Ann Sather's cinnamon rolls and Mia Francesca's pumpkin ravioli this past weekend, I needed a simple, healthy Sunday night dinner to compensate. I've had this Rachel Ray recipe for Zucchini Stoup with Herb Breadcrumbs for awhile and finally decided to give it a whirl. My version is slightly different, adjusted to include some turkey sausage for meat-lovers and my secret weapon- homemade croutons. This is really a quick recipe, and makes for great lunches throughout the week. I really enjoyed the flavor, especially with the croutons and parmesan cheese on top. This wasn't Mark's favorite, "too many vegetables." Oh well, more for me! I actually just had some…

Fall Veggie Soup with Croutons

• 5 tbsp olive oil, divided
• ¾ pound shiitake mushrooms, sliced
• 3 small - medium zucchini, cubed
• 2 large carrots, sliced
• 4 shallots, chopped
• 2 cloves garlic, chopped
• 1 tsp sage
• Salt and pepper
• 1 pint grape tomatoes
• 1 32-ounce container vegetable stock
• 1 tsp hot sauce
• 8 Jennie-O turkey breakfast sausage links
• ¼ cup chopped tarragon leaves
• ¼ cup chopped flat-leaf parsley
• 3 slices sour dough, cubed
• 1 tsp oregano
• 1 tsp garlic salt
• 2 tbsp parmesan cheese
• Grated parmesan cheese, for topping

1. In a large pot, heat 3 tbsp olive oil over medium heat. Add mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, carrots, shallots, garlic and sage. Season with salt and pepper.
2. Add the tomatoes and cover the pot. Cook 5-7 minutes, or until tomatoes burst. With the back of a wooden spoon, squash the tomatoes even more.
3. Stir in vegetable stock and hot sauce. Bring to a boil, and cook until slightly reduced, about 2 minutes.
4. Meanwhile, heat 1 tbsp olive oil in a small pan over medium heat. Squeeze and crumble the sausage out the its casing, and brown.
5. Add the cooked sausage to the soup. Stir in the tarragon and parsley.
6. Finally, heat the remaining tbsp of olive oil in a large nonstick pan over medium-low heat. Add the sour dough and toss. Sprinkle with oregano and garlic salt. Toss every couple minutes, for about 10 minutes. Sprinkle with 2 tbsp parmesan cheese.
7. Ladle the soup into bowls, and top with croutons and extra parmesan cheese.

When your pants are feeling a little tight, this might be a good fix. Adding just a small amount of sausage, croutons and cheese makes it quite flavorful, and the volume with definitely make you feel full. Sage wasn't included in the original recipe, but I threw it in there- wow did it smell good! Make this for your vegetable-loving loved ones for a quick, healthy and comforting meal!