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 satisfying and healthy dinner. Try this Italian sausage soup and add some warmth to your day. Enjoy!
This soup is like a complete meal by itself. You should try to add it to our meal prep planner!
Photo credit: © Eatwell101.com
Ingredients list for the Zucchini Tomato Italian Sausage Soup
- 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
- ½ teaspoon freshly ground black pepper
- 2 quarts (2 l) low-sodium chicken broth or vegetable broth
- 1 cup coarsely grated Parmesan cheese
- 1 tablespoon of parmesan rind (optional)
- 2 tablespoons chopped fresh basil
- 1 fresh thyme sprig
- 1 tablespoon 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, 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 the 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!
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Yummy!.. of course I had to add my own twist 1) 1-can rinsed cannellini beans 2) a couple heaping spoons of pesto 3) rough chopped spinach
Also lidia bistianich a very famous Italian chef says you always add the Parmesan OFF the heat at the end. ThanksThis was sooooo good! Definitely will be making again!
Thank you!!
The soup was not disappointing at all! Delicious!
I do agree with another review about adding the parmesan during the cooking process. It only sticks to everything. Probably, the best idea is to add it to your soup bowl when you serve it up. I also used the canned tomatoes, dried basil and thyme. It was delicious!It's delicious I use canned tomatoes and added shredded carrots and some yellow squash and some spinach i used half can of tomato sauce too and just used granulated garlic
Love this recipe! Has anyone made it ahead and frozen it? I am concerned it the zucchini might get mushy.
