Sausage & Vegetable Soup with Noodles

• 1 lb. Italian sausage links, cooked
• 8 garlic cloves, minced
• 1 medium yellow onion, small dice
• 7 C beef broth
• 3 carrots, cut into 1/4 inch coins
• 3 small zucchini, diced (about 3 C)
• 4 C spinach
• 1 1/2 tsp sea salt
• 1/2 tsp pepper
• 1-8oz package Jovial Cassava Fusilli
• 8oz sliced mushrooms
• 3 T coconut aminos
• 2 tsp apple cider vinegar

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1. In a medium pot, fill with water and cook the cassava noodles per the box's directions. Drain, rinse and set aside.
2. Slice your cooked sausage links into 1/2 inch thick rounds and set aside.
3. In a large pot on medium-low heat, add the avocado oil, onions, garlic, sea salt, and pepper. Sweat the mixture for about 5 minutes, stirring occasionally.
4. Add the carrots and mushrooms and continue sweating for an additional 5 minutes. Add in the beef broth, coconut aminos, vinegar, and zucchini. Bring to a boil and continue boiling for 8-10 minutes. All the vegetables should be fork-tender.
5. Add in the sausage and spinach and continue cooking until the sausage is hot and the spinach is wilted for about 1-2 minutes. Remove from the heat.
6. To serve the soup, add about 1/2 cup noodles to a bowl and top with the vegetable soup. Store the soup and noodles separately to keep them from soaking up all the broth and turning to mush.