Italian Sausage Soup

prep time: 10 minutes cook time: 30 minutes yield: 6 servings

1 tablespoon ghee (or avocado oil if dairy-free)
1 pound hot Italian sausages, casings removed
6 cups chicken bone broth, homemade (here) or store-
bought, divided
3 celery stalks, diced
½ cup diced onions
2 large cloves garlic, minced
2 cups cauliflower florets, cut into ½-inch pieces
1 cup diced zucchini
1 red bell pepper, diced
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
½ teaspoon fine sea salt
½ teaspoon ground black pepper
½ cup pizza sauce, homemade (here), or store-bought
pizza or marinara sauce
1 bay leaf
Chopped fresh parsley, for garnish (optional)

1. Heat the ghee in a Dutch oven or stockpot over
   medium heat. Add the sausage and cook for about 6
   minutes, breaking it up into small chunks as it browns.