When the sausage is fully cooked, remove it from the
pot with a slotted spoon. Put it in a bowl and set aside.
- Add ¼ cup of the chicken broth to the pot and
scrape the bottom to deglaze. Add the celery, onions,
and garlic and cook, stirring frequently, until the onions
are translucent, about 5 minutes. - Add the cauliflower, zucchini, bell pepper, herbs,
salt, and pepper. Cook, stirring, for another 3 minutes.
Add the remaining broth, pizza sauce, and bay leaf.
Simmer over medium heat for 8 minutes. Add the
cooked sausage and simmer for another 10 minutes.
Taste and adjust the seasoning, if desired. - Remove and discard the bay leaf. Serve the soup
garnished with chopped parsley, if desired. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a saucepan over
medium heat for a few minutes or until warmed
through.