In a large dutch oven, add a dash of olive oil and crumble Italian sausage and brown. Remove from pot and set aside.
Dice 1 onion, 3 carrots, and 3 celery ribs. Over medium heat add 2 tbsp of ghee and saute until soft. (About 10 minutes)
Bloom spices: Make a space on center of the pot, add a dash of olive oil and when hot, toss in 4 cloves minced garlic,1 tbsp Italian seasoning, salt and pepper, 2 tsp hot smoked paprika, red pepper flakes, and oregano. 1 tsp garlic and onion powder. (All spices are interchangeable, except for the salt! Don't like it, don't add it or sub with something you do like!)
Sautee until jammy... adding some oil if the pot is getting dry. (about 5 minutes)
Add 2 tbsp tomato paste and saute for another 3-5 minutes.
Cut into bite-sized pieces the 12 oz beef or turkey smoked sausage and toss in the pot with the browned Italian sausage and it's accumulated juices.
Add 12 cups of veggie or chicken stock of choice. (Store-bought if fine but homemade is even better!)
Simmer for 10 minutes. Taste and add salt and pepper as needed.
Bring pot to a boil.
Add: 3 fat carrots, sliced on the bias.
1 zucchini, diced
1 large russet or 3 medium Yukon gold potatoes cut into bite-sized chunks.
1- 16 oz can fire-roasted tomatoes.
Simmer 10 minutes.
Add 1 cup rinsed green lentils.
Simmer 30 minutes.
Add 1 package of gnocchi and 1 bag (10 oz) baby spinach. (Can use massaged kale or escarole. Any hearty green you like)
Simmer 2-4 minutes.
Add salt and pepper to taste, a squeeze of lemon if you have it.
Top with parmesan and enjoy!
Ingredients
Directions
In a large dutch oven, add a dash of olive oil and crumble Italian sausage and brown. Remove from pot and set aside.
Dice 1 onion, 3 carrots, and 3 celery ribs. Over medium heat add 2 tbsp of ghee and saute until soft. (About 10 minutes)
Bloom spices: Make a space on center of the pot, add a dash of olive oil and when hot, toss in 4 cloves minced garlic,1 tbsp Italian seasoning, salt and pepper, 2 tsp hot smoked paprika, red pepper flakes, and oregano. 1 tsp garlic and onion powder. (All spices are interchangeable, except for the salt! Don't like it, don't add it or sub with something you do like!)
Sautee until jammy... adding some oil if the pot is getting dry. (about 5 minutes)
Add 2 tbsp tomato paste and saute for another 3-5 minutes.
Cut into bite-sized pieces the 12 oz beef or turkey smoked sausage and toss in the pot with the browned Italian sausage and it's accumulated juices.
Add 12 cups of veggie or chicken stock of choice. (Store-bought if fine but homemade is even better!)
Simmer for 10 minutes. Taste and add salt and pepper as needed.
Bring pot to a boil.
Add: 3 fat carrots, sliced on the bias.
1 zucchini, diced
1 large russet or 3 medium Yukon gold potatoes cut into bite-sized chunks.
1- 16 oz can fire-roasted tomatoes.
Simmer 10 minutes.
Add 1 cup rinsed green lentils.
Simmer 30 minutes.
Add 1 package of gnocchi and 1 bag (10 oz) baby spinach. (Can use massaged kale or escarole. Any hearty green you like)
Simmer 2-4 minutes.
Add salt and pepper to taste, a squeeze of lemon if you have it.
Top with parmesan and enjoy!