The season change does call for soup--but it doesn’t mean we have to abandon HBFIT summer staple: zucchini noodles. We asked Inspiralized founder and Queen of Zoodles herself (in fact, of all plants in ribbon form), Ali Maffucci, to give us her favorite fall recipe. In true Inspiralized form, Ali gave us a creative (but not complicated) cold-weather cure-all--#HBFITApproved, of course:
Gluten-Free Pesto and Chicken Sausage Soup with Zucchini NoodlesTime to Prep: 20 minutes Time to Cook: 15 minutes Serves: 4 Ingredients Soup: 1 Tablespoon extra virgin olive oil 4 Chicken sausage links, decased ¼ Teaspoon red pepper flakes 2 Cloves of garlic, minced ½ Red onion, diced 2 Celery stalks, diced 6 Cups chicken broth, low sodium 2 Medium zucchinis, Blade D, noodles trimmed Salt and pepper, to taste Pesto: 1 Tablespoon pine nuts 2 Packed cups of basil 2 Tablespoons parmesan cheese 1 Tablespoon extra virgin olive oil 1 Large garlic clove, chopped Salt and pepper, to taste Directions
- Place a large soup pot over medium-high heat and add in the olive oil. Once oil heats, add in the chicken sausage, crumble with a wooden spoon and cook for 5 minutes or until the sausage starts to brown on the edges. Add in the red pepper flakes, garlic, onions and celery, season with salt and pepper and let cook until onions are translucent, about 3 minutes.
- Add in the broth and bring to a boil. Once boiling, let cook for 5 minutes and then add in the zucchini noodles and cook for another 5 minutes or until cooked to your preference.
- Meanwhile, add all of the ingredients for the pesto into a food processor and pulse for 30 seconds. The pesto shouldn’t be like a normal pesto, it should be thicker and not as creamy.
- When soup is done cooking, add in the pesto and stir to combine. Serve immediately.