PREP TIME: 10 MINS | COOK TIME: 25 MINS | YIELD: 8 Servings
A bowl of healthy soup is all we need to comfort us on chilly nights. And nothing is so much better than this delicious, nourishing Zucchini Tomato Italian Sausage Soup that is packed with healthy veggies! Pretty simple and quick to make with mostly pantry ingredients. Cook this right on the stovetop and serve immediately for a comforting, filling, and healthy dinner that your family deserves!
INGREDIENTS
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1 tbsp extra-virgin olive oil
1 lb Italian sweet sausage, removed from casings
1 c. diced celery
2 c. chopped onion
2 c. red bell pepper, diced (about one large pepper)
2 garlic cloves, minced
A pinch of red pepper flakes
¼ c. tomato paste
2 lbs zucchini cut into bite-sized pieces
5 fresh plum tomatoes, diced
1 tsp kosher salt
½ tsp freshly ground black pepper
2 quarts (2 litres) low-sodium chicken broth or vegetable broth
1 c. coarsely grated Parmesan cheese
1 or 2 pieces of Parmesan rind (optional)
2 tbsp chopped fresh basil
1 fresh thyme sprig
Extra Parmesan cheese for garnish, optional
HOW TO MAKE HEALTHY ZUCCHINI TOMATO ITALIAN SAUSAGE SOUP
Step 1: Heat the olive oil in a large pot or large Dutch oven over medium-high heat. Once the oil is hot, add the Italian sausage meat to the pot and cook for about 5 minutes until brown, breaking the meat using a wooden spoon.
Step 2: Add the onion, celery, and bell pepper to the pot once the Italian sausage has browned and sauteed for about 4 minutes.
Step 3: To one side of the pot, push the meat and veggies, then adjust the heat to medium, and to the centre of the pot, add the garlic, pepper flakes, and tomato paste. Continue to cook for another 2 minutes while stirring often. Alternately, you can remove the meat and veggies to a salad bowl if the pot is not large enough and just add them back later.
Step 4: To the pot, add the tomatoes, zucchini, salt, pepper, chicken broth, Parmesan rind, Parmesan cheese, fresh basil, and fresh thyme. Stir until the ingredients are combined. Bring the mixture to a simmer, then cover the pot and cook further until the veggies are tender. This takes about 10 to 15 minutes more.
Step 5: Take the soup off the heat. Remove the Parmesan rinds and discard them. Immediately serve garnished with extra fresh basil and Parmesan cheese.
NUTRITION FACTS:
Energy 353.2cal | Fat 21.64g | Protein 17.24g | Carbs 24.49g | Saturated Fat 8.05g | Polyunsat Fat 3.07g | Monounsat Fat 9.11g | Sugar 15.76g | Cholesterol 59.13 mg | Sodium 1822.49mg | Potassium 666.01mg | Fiber 3.59g
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 lb Italian sweet sausage, removed from casings
- 1 c. diced celery
- 2 c. chopped onion
- 2 c. red bell pepper, diced (about one large pepper)
- 2 garlic cloves, minced
- A pinch of red pepper flakes
- ¼ c. tomato paste
- 2 lbs zucchini cut into bite-sized pieces
- 5 fresh plum tomatoes, diced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 quarts (2 litres) low-sodium chicken broth or vegetable broth
- 1 c. coarsely grated Parmesan cheese
- 1 or 2 pieces of Parmesan rind (optional)
- 2 tbsp chopped fresh basil
- 1 fresh thyme sprig
- Extra Parmesan cheese for garnish, optional
Instructions
Step 1: Heat the olive oil in a large pot or large Dutch oven over medium-high heat. Once the oil is hot, add the Italian sausage meat to the pot and cook for about 5 minutes until brown, breaking the meat using a wooden spoon.
Step 2: Add the onion, celery, and bell pepper to the pot once the Italian sausage has browned and sauteed for about 4 minutes.
Step 3: To one side of the pot, push the meat and veggies, then adjust the heat to medium, and to the centre of the pot, add the garlic, pepper flakes, and tomato paste. Continue to cook for another 2 minutes while stirring often. Alternately, you can remove the meat and veggies to a salad bowl if the pot is not large enough and just add them back later.
Step 4: To the pot, add the tomatoes, zucchini, salt, pepper, chicken broth, Parmesan rind, Parmesan cheese, fresh basil, and fresh thyme. Stir until the ingredients are combined. Bring the mixture to a simmer, then cover the pot and cook further until the veggies are tender. This takes about 10 to 15 minutes more.
Step 5: Take the soup off the heat. Remove the Parmesan rinds and discard them. Immediately serve garnished with extra fresh basil and Parmesan cheese.
