Italian Sausage & Harvest Vegetable Soup

• ½ lb. ground Italian sausage
• 2 tbsp. olive oil
• 2 medium onions, cut into wedges
• 1 clove of garlic, minced
• 1 tbsp. fresh rosemary, chopped
• 1 tbsp. fresh thyme, chopped
• 6 whole carrots, chopped
• 3 baking potatoes, peeled and cubed
• 3 c. tomatoes, chopped
• 1 c. chicken broth
• 1 tsp. each, salt and pepper
• 1 tbsp. fresh Italian parsley, chopped

Roll Italian sausage into small meatballs. In a Dutch oven over medium heat, add olive oil. Add meatballs and onions; cook for about 10 minutes or until browned. Add garlic, rosemary, thyme, carrots, potatoes, tomatoes and chicken broth and allow to come to a slow boil. Cover and simmer over low heat for 45 minutes.

Season with salt and pepper and garnish with fresh parsley before serving.