Zucchini Tomato Italian Sausage Soup Recipe – Delicious, nourishing and packed with healthy vegetables. You’ll enjoy every spoonful of our zucchini tomato Italian sausage soup. It is an easy 30-minute soup recipe that cooks right on the stovetop for a comforting and satisfying dinner. Try this Italian sausage soup and add some warmth to your day. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Zucchini Tomato Italian Sausage Soup
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- 1 tablespoon extra-virgin olive oil
- 1 pound Italian sweet sausage, removed from casings
- 1 cup diced celery
- 2 cups chopped onion
- 2 cups red bell pepper, diced (about one large pepper)
- 2 garlic cloves, minced
- A pinch red pepper flakes
- ¼ cup tomato paste
- 2 pounds zucchini cut into bite-sized pieces
- 5 fresh plum tomatoes, diced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 quarts (2 l) low-sodium chicken broth or vegetable broth
- 1 cup coarsely grated Parmesan cheese
- 1 or 2 pieces of parmesan rind (optional)
- 2 tablespoons chopped fresh basil
- 1 fresh thyme sprig
- Extra Parmesan cheese for garnish, optional
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the zucchini tomato Italian sausage soup: In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook, breaking up the meat with a wooden spoon, until browned – approx. 5 minutes.
2. Once the Italian sausage meat has browned, add onion, celery, and bell pepper and sauté for four minutes.
3. Move the meat and vegetables to the sides and lower the heat to medium (If your pot isn’t large enough, remove the meat and veggies to a salad bowl, you’ll add them back afterward). Add garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally.
4. Add tomatoes, zucchini, salt, pepper, chicken broth, Parmesan rind, and Parmesan cheese along with fresh basil and fresh thyme and stir well to combine.
5. Bring the soup to a simmer and cook covered until the vegetables are tender – about 10 to 15 minutes.
6. Remove the soup from heat and take out the Parmesan rinds. Serve the zucchini tomato Italian sausage soup immediately with more fresh basil and Parmesan cheese on top. Enjoy!
Photo credit: © Eatwell101.com
Leave a Reply
Ann Delahunty
2021-01-05 22:41:46
Great soup. My whole family loved it and I will make it again. Froze what we didn’t eat and it was great defrosted. I added some GF pasta to for my younger family members. It was a winner.
Amy
2020-12-04 08:05:32
This soup is so good! I used mild Italian sausage and I didn’t have any basil so I used a few spoon fulls of basil pesto. So good!
Charlene
2020-11-14 15:29:10
I have made this three times already. The last time I used italian sausage links both sweet and hot and it was great. Baked the sausage in the oven first and then sliced it up for the soup. Worked out great.
Lauren Walker
2020-11-08 13:41:47
This soup was really good! My vegetables (red pepper, zucchini, tomatoes) got very mushy, so definitely need to adjust some cooking times there but flavor was delicious!
Natalie
2020-11-06 08:54:31
This soup is delicious! Hearty and rich without being too heavy. I make a pot of soup about once a week during the fall and winter, and this will definitely be a new regular in my rotation!
Mike
2020-11-02 20:07:47
Haven't made it yet. Is there a way to do this in the instapot?
