3/4 to 1 pound uncooked bratwursts (or any sausage you'd like)
1 medium onion, diced
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 cup cooked brown rice
5 cups chicken stock, store-bought or homemade
Olive oil
Salt and pepper
Coat the bottom of a large pot with olive oil and place over medium heat. Once the oil is hot, add the sausage and cook five minutes on each side, until browned. Move to a cutting board and cut into 1/2-inch slices. Meanwhile, add the onion and a pinch of salt to the pot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the zucchini, cover, and cook until just tender, another 5 minutes.
Remove the lid, return the now-sliced sausage to the pot, and sauté until the sausage is cooked through. Stir in the rice and, once warmed through, add the stock and raise the heat to high. Stir occasionally until the soup is steaming. Season to taste with salt and pepper before serving.
Recipe Notes
- If using fully cooked sausages, skip the initial cooking step.