Chicken Sausage and Vegetable Soup

Perfect for the cold months approaching.

1/2 cup celery, chopped
1 cup red onion, chopped
1 tbsp. extra virgin olive oil
6 cups low sodium vegetable broth
1/2 cup carrots, sliced
3/4 cups parsnips, chopped
2 cups Brussels sprouts, fresh or frozen, halved
1 28 oz. can no-salt-added diced tomatoes
1/2 cup Italian flat-leaf parsley
10 oz. fully cooked lean chicken sausage (or turkey, if you prefer)
1/4 tsp. ground black pepper

In a medium-size skillet over medium heat, saute celery and onion for 3 minutes.  In a large pot on medium-high heat, add sauteed vegetables, broth, carrots and parsnips.  Cook for 15 minutes, then add Brussels sprouts, tomatoes, parsley and sausage.  Bring to a boil over high heat and cover.  Reduce heat to medium-low and simmer for 15 minutes.

I usually add some cooked whole wheat spaghetti into the soup that I have cut into two inch pieces after the soup is finished.  My son goes crazy over this and I serve it with a spinach salad and a loaf of crusty baguette.