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Zucchini Tomato Italian Sausage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 57 reviews
  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://yumrecipesfood.com/zucchini-tomato-italian-sausage-soup-recipe/