> 6 cloves garlic, minced

> 1 onion, diced

> 1 zucchini

> squash

> 1 package mushrooms - I used baby bellas

> 1 large carrot or 2 medium

> 1 can fire roasted diced tomatoes

> ~1lb-1.5lbs spicy Italian sausage

> 2t dried basil

> 5-6 sprigs thyme

> 4 bay leaves 

> 1/2t paprika

> 1t salt

> 6C chicken  broth, or broth of your choice

> 1/4C red wine

> 2T balsamic vinegar

> 3 sprigs rosemary

> 1/4C parsley 

> 2T fresh sage

> 1/4t black pepper

> 1/4C butter* use dairy free if you want recipe to be df.

> 1t tomato paste

​

In a large stockpot, bring to medium temperature and then add in diced onions. Cook until translucent, about 5 minutes.  Add in minced garlic, cook until fragrant then add in sausage. While sausage cooks down, combine in a mortar and pestle black pepper, salt, paprika, basil and blend together.  Once sausage is almost fully cooked, top with spice blend.  Add in tomato paste and cook for about 1 minute. Add in sliced squash, zucchini, mushrooms, and carrots. Sauté until veggies begin to soften.  Next, pour in red wine and balsamic vinegar and cook for another 1-2 minutes to allow flavor to infuse.  Add in can of diced tomatoes, cook for another 3ish minutes. Stir in chopped sage and parsley. Pour in broth and butter then top with bay leaves, rosemary sprigs and thyme sprigs. Cover and simmer on low for at least 30 minutes.