Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1-hr | Yield: 8 Servings
Enjoy a zesty, super flavorful bowl of this Zucchini Tomato Italian Sausage Soup made with fresh garden zucchini, tomatoes, and sweet Italian sausage. For many, soups are a thing only when the cold season hits but at home, we enjoy soup even in summer. And this easy recipe is just one of the many soup recipes we love to make all year round!
INGREDIENTS
1 tbsp extra-virgin olive oil
1 lb Italian sweet sausage, removed from casings
2 c. onion, diced
1 c. celery, diced
1 c. carrots, diced
2 c. red bell pepper, diced (about one large pepper)
2 tbsp fresh garlic, minced
Pinch red pepper flakes
¼ c. tomato paste
5 fresh plum tomatoes, diced
2 lbs zucchini cut into bite-sized pieces
1 tsp kosher salt
½ tsp freshly ground black pepper
2 quarts of good quality vegetable broth
1 c. coarsely grated Parmesan cheese, plus more for serving
A few Parmesan cheese rinds (optional but recommended)
2 tbsp fresh basil chopped
1 tbsp fresh oregano chopped
How to make Zucchini Tomato Italian Sausage Soup
Step 1: Heat the olive oil in a large soup pot or large Dutch oven over medium-high heat. Once the oil is hot, add the sausage to the pot and cook while breaking the meat apart.
Step 2: Add the onion, celery, carrots, and bell pepper once the meat has browned and continue to cook for 4 minutes more, stirring.
Step 3: To one side of the pot, move the veggies and adjust the heat to medium. In the middle of the pot, add the garlic, pepper flakes, and tomato paste. Coon for another 2 minutes, stirring often. Then, add the tomatoes along with the zucchini, salt, pepper, broth, Parmesan cheese, Parmesan rinds, fresh basil, and fresh oregano. Mix well until everything is incorporated.
Step 4: Bring the mixture to a medium simmer and cook for approximately 10 to 15 minutes until the veggies are tender. Take off the heat. Remove and discard the Parmesan rinds.
Step 5: Enjoy immediately and serve with extra Parmesan cheese on the side.
Nutrition Facts:
Serves: 8, Amount Per Serving: Calories 209 | Total Fat 9.8g 13% | Saturated Fat 4g | Trans Fat 0g | Polyunsaturated Fat 0.7g | Monounsaturated Fat 4.3g 0% | Cholesterol 24.4mg 8% | Sodium 1371.4mg 60% | Total Carbohydrate 16.6g 6% | Dietary Fiber 3.2g 12% | Sugars 8.4g | Protein 15.1g 30%
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 lb Italian sweet sausage, removed from casings
- 2 c. onion, diced
- 1 c. celery, diced
- 1 c. carrots, diced
- 2 c. red bell pepper, diced (about one large pepper)
- 2 tbsp fresh garlic, minced
- Pinch red pepper flakes
- ¼ c. tomato paste
- 5 fresh plum tomatoes, diced
- 2 lbs zucchini cut into bite-sized pieces
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 quarts of good quality vegetable broth
- 1 c. coarsely grated Parmesan cheese, plus more for serving
- A few Parmesan cheese rinds (optional but recommended)
- 2 tbsp fresh basil chopped
- 1 tbsp fresh oregano chopped
Instructions
Step 1: Heat the olive oil in a large soup pot or large Dutch oven over medium-high heat. Once the oil is hot, add the sausage to the pot and cook while breaking the meat apart.
Step 2: Add the onion, celery, carrots, and bell pepper once the meat has browned and continue to cook for 4 minutes more, stirring.
Step 3: To one side of the pot, move the veggies and adjust the heat to medium. In the middle of the pot, add the garlic, pepper flakes, and tomato paste. Coon for another 2 minutes, stirring often. Then, add the tomatoes along with the zucchini, salt, pepper, broth, Parmesan cheese, Parmesan rinds, fresh basil, and fresh oregano. Mix well until everything is incorporated.
Step 4: Bring the mixture to a medium simmer and cook for approximately 10 to 15 minutes until the veggies are tender. Take off the heat. Remove and discard the Parmesan rinds.
Step 5: Enjoy immediately and serve with extra Parmesan cheese on the side.
