If you’re craving a hearty, wholesome bowl of comfort, this Zucchini Tomato Italian Sausage Soup Recipe is an absolute must-try. It’s bursting with vibrant flavors from fresh garden vegetables and rich Italian sausage, all simmered together with fragrant herbs and Parmesan for a cozy meal that feels like a warm hug. Whether you’re looking for a weeknight dinner or a dish to impress friends, this soup strikes the perfect balance between rustic charm and gourmet taste, making every spoonful unforgettable.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that come together to create a symphony of flavors. Each component plays a crucial role — from the savory Italian sausage that offers depth and richness, to the zucchini and tomatoes adding fresh texture and a pop of color. The herbs and Parmesan cheese elevate the dish with their aromatic and tangy notes.
- Extra-virgin olive oil: Adds a fruity richness to sauté the sausage and veggies.
- Italian sweet sausage: The star protein with a perfect blend of spices for warmth and savoriness.
- Onion, celery, carrots, and red bell pepper: Create a flavorful and colorful vegetable base for the soup.
- Fresh garlic: Brings that irresistible aromatic sharpness.
- Red pepper flakes: Just a pinch for a subtle spicy kick that wakes up the palate.
- Tomato paste and fresh plum tomatoes: Add body and tangy sweetness to the broth.
- Zucchini: Provides tender bite-sized pieces with mild, fresh flavor and a lovely green hue.
- Kosher salt and freshly ground black pepper: Enhance and balance all the flavors beautifully.
- Vegetable broth: Acts as the savory liquid base that ties everything together.
- Parmesan cheese and rinds: Impart a subtle depth and creamy texture to the soup.
- Fresh basil and oregano: Infuse bright, herbaceous notes that elevate the dish to a true Italian classic.
How to Make Zucchini Tomato Italian Sausage Soup Recipe
Step 1: Brown the Sausage
Begin by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the Italian sweet sausage, removing it from its casings and breaking it apart with a wooden spoon. Cook until it’s beautifully browned, which brings out a deep, savory flavor that forms the foundation for this soup.
Step 2: Sauté the Vegetables
Once the sausage is browned, toss in the diced onion, celery, carrots, and red bell pepper. Sauté them together for about four minutes until soft and fragrant, allowing the vegetables to soak up all those rich sausage juices, which starts building layers of flavor you’ll adore.
Step 3: Add Garlic, Red Pepper Flakes, and Tomato Paste
Push the sautéed vegetables to the side of the pot, lower the heat to medium, and add the minced garlic, red pepper flakes, and tomato paste into the center. Cook for two minutes while stirring occasionally. This step intensifies the tomato flavor and adds a bit of heat that perfectly balances the sweetness of the other ingredients.
Step 4: Combine Tomatoes, Zucchini, and Seasonings
Next, add fresh diced plum tomatoes, zucchini pieces, kosher salt, freshly ground black pepper, and the vegetable broth. Stir in the coarsely grated Parmesan cheese, Parmesan rinds (if using), fresh basil, and oregano. This mixture comes alive as the cheeses melt into the broth and the herbs release their fragrant oils.
Step 5: Simmer Until Tender
Bring your soup to a gentle simmer, letting it cook for 10 to 15 minutes until the vegetables are tender but still hold their shape. This stage lets all the flavors meld beautifully while achieving that perfect texture that makes this soup so satisfying.
Step 6: Final Touches and Serve
Remove the soup from the heat and carefully discard the Parmesan rinds. Your Zucchini Tomato Italian Sausage Soup Recipe is now ready to be ladled into bowls. Don’t forget to serve it with some extra grated Parmesan cheese for a delicious finishing touch everyone will love.
How to Serve Zucchini Tomato Italian Sausage Soup Recipe
Garnishes
While the soup is delicious on its own, topping it with a sprinkle of fresh basil or a little cracked black pepper can take it to the next level. A drizzle of good quality olive oil or a dusting of extra Parmesan cheese adds richness and enhances every bite.
Side Dishes
This soup pairs wonderfully with rustic crusty bread to soak up every flavorful drop, or a simple green salad with a light vinaigrette to freshen the palate. Garlic bread or parmesan crisps also make great companions, lending a delightful crunch to the meal.
Creative Ways to Present
For an inviting presentation, serve the soup in individual rustic bowls and add a sprinkle of fresh herbs right before serving. You might also try offering small ramekins of different toppings like chili flakes, shaved Parmesan, or lemon zest, so guests can customize their bowl exactly how they like it.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s so good it might be hard to resist eating it all), store the soup in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop even more, making your next meal just as tasty.
Freezing
This soup freezes wonderfully. Let it cool completely, then transfer to freezer-safe containers, leaving some space for expansion. It will keep well for up to 3 months. Just be sure to thaw it slowly in the fridge before reheating to keep the zucchini texture intact.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling as it can cause the vegetables to become mushy. You can also reheat in the microwave in short bursts, stirring in between.
FAQs
Can I use spicy Italian sausage instead of sweet?
Absolutely! Using spicy Italian sausage will add a nice kick to the soup, giving it more heat and a bolder flavor. Adjust the red pepper flakes accordingly if you want to balance the spice level.
Is this soup suitable for freezing?
Yes, this soup freezes very well and maintains its flavor and texture after thawing. Just be careful when reheating to avoid overcooking the zucchini.
Can I substitute Parmesan cheese with another cheese?
Parmesan has a unique salty, nutty flavor that really makes this soup special, but you could swap it with Pecorino Romano or Grana Padano if you prefer. Just keep in mind the flavor profiles will be slightly different.
What can I use if I don’t have fresh herbs?
Dried basil and oregano can be used in a pinch — just use about one-third the amount since dried herbs are more concentrated. Adding them earlier in the cooking process helps extract more flavor.
Can I make this soup vegetarian?
Definitely! Skip the Italian sausage and use mushroom or vegan sausage alternatives. You’ll want to use a rich vegetable broth and maybe add extra seasoning to make up for the missing meatiness, and it will still be delicious.
Final Thoughts
There’s something truly special about a Zucchini Tomato Italian Sausage Soup Recipe that brings warmth and joy to the table. It’s the kind of recipe that invites you to slow down, savor each spoonful, and enjoy the simple pleasures of fresh ingredients cooked with love. I hope you give it a try soon and watch it become one of your go-to comfort dishes for any season!
Print
Zucchini Tomato Italian Sausage Soup Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Zucchini Tomato Italian Sausage Soup combines savory Italian sausage with fresh vegetables and aromatic herbs to create a warm, comforting meal. Packed with garden-fresh zucchini, tomatoes, and bell peppers, this soup offers a balanced blend of flavors and textures, enriched by Parmesan cheese. Perfect for a family dinner or meal prep, it’s an easy stovetop recipe that cooks in just over an hour.
Ingredients
Sausage and Oil
- 1 tablespoon extra-virgin olive oil
- 1 pound Italian sweet sausage, removed from casings
Vegetables
- 2 cups onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups red bell pepper, diced (about one large pepper)
- 2 tablespoons fresh garlic, minced
- 5 fresh plum tomatoes, diced
- 2 pounds zucchini cut into bite-sized pieces
Seasonings and Broth
- Pinch red pepper flakes
- 1/4 cup tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 quarts good quality vegetable broth
- 1 cup coarsely grated Parmesan cheese, plus more for serving
- A few Parmesan cheese rinds (optional but recommended)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
Instructions
- Brown the sausage: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sweet sausage, breaking it up with a spoon, and cook until browned all over.
- Sauté the vegetables: Add diced onion, celery, carrots, and red bell pepper to the pot. Cook, stirring occasionally, for about 4 minutes until the vegetables begin to soften.
- Cook garlic and tomato paste: Push the vegetables to the sides of the pot and reduce heat to medium. Add the minced garlic, red pepper flakes, and tomato paste in the center. Stir and cook for 2 minutes to release flavors.
- Add main ingredients: Stir in the diced plum tomatoes, zucchini pieces, kosher salt, black pepper, vegetable broth, grated Parmesan cheese, Parmesan rinds, fresh basil, and oregano. Mix well to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a simmer and cook uncovered for 10 to 15 minutes, or until the vegetables are tender and flavors meld together.
- Finish and serve: Remove the pot from heat. Discard the Parmesan rinds and serve the soup hot with extra grated Parmesan cheese on the side if desired.
Notes
- For a spicier kick, increase the amount of red pepper flakes to taste.
- Using fresh Parmesan cheese rinds adds depth to the soup’s flavor but can be omitted if unavailable.
- This soup can be made ahead and tastes even better the next day after flavors have melded.
- To make it gluten-free, ensure your sausage and broth are free of gluten-containing additives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
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