Lucy from Greer's Markets shares this winter comfort dish, chock full of veggies, pasta and Italian sausage. It also makes a perfect meal if you're feeling under the weather during cold and flu season.


  • 1 lb. Italian sausage
  • 1 cup carrots, diced small
  • 1 cup celery, diced small
  • 1 cup onion, diced small
  • 2 zucchini, diced medium
  • 14 oz diced tomatoes with chilies
  • 28 oz crushed tomatoes
  • 32 oz chicken broth
  • 1 cup dried ditalini pasta, or any short pasta
  • 2 tsp. dried Italian seasoning
  • 1 tsp. dried minced garlic
  • 1.5 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. crushed red pepper flakes (optional)


Heat a soup pot over medium high heat. Add sausage, carrots, celery and onion. Cook for 10-12 minutes until sausage is cooked through and vegetables are soft.

Add Italian seasoning, garlic, salt, pepper and crushed red pepper flakes if using. Cook for 1 minute.

Add diced tomatoes, crushed tomatoes and chicken broth. Bring to a boil.

Add pasta and zucchini. Reduce heat to simmer. Simmer for 12-15 minutes until pasta is cooked through. Do not overcook or pasta and zucchini will become mushy.

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