Zucchini Tomato Italian Sausage Soup

Zucchini Tomato Italian Sausage Soup is a hearty, flavorful, and nourishing dish that brings together the freshness of summer vegetables with the savory depth of Italian sausage and broth. Hearty yet light, this soup is perfect for cozy dinners or meal prep, delivering comfort in every spoonful. In just a few steps, you’ll have a satisfying bowl filled with wholesome ingredients—zucchini, tomatoes, aromatic herbs, and rich Parmesan—without the fuss. Whether you’re feeding family, entertaining guests, or simply craving a simple but delicious meal, this recipe hits the mark with vibrant flavors and easy preparation.

Why You’ll Love This Recipe

• Fresh and Vibrant: The crispness of zucchini and ripe tomatoes makes this soup light but full of flavor.

• Savory & Comforting: Italian sweet sausage and Parmesan add depth and richness to the broth.

• Quick & Easy: Ready in about 30 minutes—ideal for weeknight meals or last-minute company.

• Flexible & Nourishing: Packed with veggies and protein, it’s both healthy and satisfying.

Ingredients

Here’s what you’ll need to make this delicious soup:

• 1 tablespoon extra‑virgin olive oil

• 1 lb Italian sweet sausage, casings removed

• 1 cup diced celery

• 2 cups chopped onion

• 2 cups diced red bell pepper (1 large pepper)

• 2 garlic cloves, minced

• A pinch of red pepper flakes

• ¼ cup tomato paste

• 2 lb zucchini, cut into bite‑sized pieces

• 5 fresh plum tomatoes, diced

• ½ teaspoon freshly ground black pepper

• 2 quarts (2 l) low‑sodium chicken or vegetable broth

• 1 cup coarsely grated Parmesan cheese

• 1 tablespoon Parmesan rind (optional)

• 2 tablespoons chopped fresh basil

• 1 sprig fresh thyme

• Extra Parmesan cheese (about 1 tablespoon) and fresh basil for garnish (optional)

Step-by-Step: How to Make Zucchini Tomato Italian Sausage Soup

1. Sauté the Sausage: In a large pot or Dutch oven, heat the olive oil over medium‑high heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned, about 5 minutes.

2. Add Aromatics: Mix in the chopped onions, celery, and red bell pepper. Sauté for 4 minutes until softened.

3. Build the Flavor Base: Push the meat–veggie mixture to the sides of the pot (or remove to a bowl if space is tight). Reduce heat to medium. In the center of the pot, stir in the minced garlic, red pepper flakes, and tomato paste. Cook for about 2 minutes, stirring occasionally, until fragrant.

4. Add Main Ingredients: Return meat/veggies to the pot if removed. Stir in the diced tomatoes, zucchini, black pepper, broth, Parmesan rind, grated Parmesan, basil, and thyme. Mix everything well.

5. Simmer: Cover the pot and simmer until the vegetables are soft and tender, about 10 to 15 minutes.

6. Serve: Spoon the soup into bowls and top with additional Parmesan and a sprinkle of fresh basil, if desired. Enjoy right away!

Helpful Tips

• Balance the Heat: Adjust red pepper flakes to your taste—use less for mild flavor or more for a spicy kick.

• Use What You Have: Cherry tomatoes or canned diced tomatoes work fine if plum tomatoes aren’t available.

• Cheese Options: Freshly grated Parmesan delivers the best flavor; pre‑grated cheese may contain additives.

• Broth Choice: Vegetable broth keeps it meat-friendly yet lighter; chicken broth adds more depth.

• Vegetable Uniformity: Cut zucchini into even pieces to ensure they cook evenly and finish together.

Substitutions And Variations

• Sausage Swaps: Substitute Italian sweet sausage with spicy sausage or ground turkey/pork for a leaner option.

• Vegan Version: Omit sausage and use vegetable broth, nutritional yeast instead of Parmesan, and add protein with white beans or lentils.

• Herb Tweaks: If you don’t have fresh basil or thyme, dried herbs (use one-third the amount) or a sprinkle of Italian seasoning work well.

• Extra Veggies: Add carrots or chopped spinach for more color and nutrients.

• Creamy Twist: Stir in a splash of heavy cream or coconut milk at the end for a richer, cream‑style version.

Storage Instructions

• Refrigeration: Keep leftovers in a sealed container in the refrigerator for up to three days.

• Freezer: Freeze for up to 2 months in freezer‑safe containers. Thaw overnight in the fridge before reheating.

• Reheat Tips: Rewarm slowly on the stovetop or in the microwave until heated through. If the soup thickens too much upon cooling, simply thin with a splash of broth or water when warming.

Nutritional Information

(Approximate per serving, serves 6)

• Calories: ~250–300 kcal

• Protein: ~15 g

• Carbohydrates: ~12 g

• Fiber: ~2–3 g

• Fat: ~18 g (mainly from sausage and olive oil)

• Sodium: Moderate, especially if using low‑sodium broth and trimming fat from sausage

• Vitamins & Minerals: High in vitamin A and C (from peppers and tomatoes), potassium (from zucchini), and calcium (from Parmesan)

Serving Suggestions

• Bread Pairing: Serve with crusty Italian bread, garlic toast, or a simple baguette to mop up the broth.

• Salad Side: A crisp Caesar or mixed greens salad balances the savory richness of the soup.

• Cheese Finish: Top with a swirl of pesto or sprinkling of shaved Parmesan for an extra flavor boost.

• Wine Match: A light red like Chianti or a crisp white like Pinot Grigio pairs beautifully.

Frequently Asked Questions About Zucchini Tomato Italian Sausage Soup

Q: Can I make this soup ahead of time?
Yes! The flavors deepen and improve by the next day, making leftovers even tastier.

Q: What’s the best way to store and reheat it?
Chill in the refrigerator and reheat gently when ready to serve. If it thickens, add a splash of broth.

Q: How do I adjust for spiciness?
Begin with a small amount of red pepper flakes and add more to taste as needed.

Q: Can I use spicy sausage instead of sweet?
For added spice, consider replacing the sweet sausage with spicy Italian sausage.

Q: Can I use canned tomatoes instead of fresh plum tomatoes?
Yes—substitute with a 28-ounce can of diced or crushed tomatoes.

Q: Can I double the recipe?
Definitely! This soup scales well. Use a larger pot and keep an eye on the cooking time—tiny adjustments may be needed if you’re using more liquid or ingredients for even heating.

Conclusion

Thank you for trying this Zucchini Tomato Italian Sausage Soup—it’s one of my favorite go‑to meals when I want something nourishing, flavorful, and soul‑warmingly simple. I love how the sweetness of zucchini and tomatoes dances with savory sausage and Parmesan—a truly comforting bowl every time. I’m so glad you’re part of this food‑loving community. Please enjoy making (and slurping!) this soup for your loved ones. May it bring warmth to your table and joy to your day. Happy cooking

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Zucchini Tomato Italian Sausage Soup

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• Author: lisa
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Zucchini Tomato Italian Sausage Soup is a quick and hearty dinner made with fresh zucchini, ripe tomatoes, and savory Italian sausage. Ready in just 30 minutes, it’s the perfect cozy meal to warm up any day. Delicious, wholesome, and easy to make!

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Ingredients

Scale 1x2x3x

1 tbsp extra-virgin olive oil

1 lb Italian sweet sausage, casings removed

1 cup diced celery

2 cups chopped onion

2 cups diced red bell pepper (1 large)

2 garlic cloves, minced

Pinch red pepper flakes

¼ cup tomato paste

2 lb zucchini, cut into bite-sized pieces

5 plum tomatoes, diced

½ tsp freshly ground black pepper

2 quarts low-sodium chicken or vegetable broth

1 cup grated Parmesan cheese

1 tbsp Parmesan rind (optional)

2 tbsp chopped fresh basil

1 sprig fresh thyme

Extra Parmesan and fresh basil for garnish (optional)

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Instructions

• Sauté the Sausage: In a large pot or Dutch oven, heat the olive oil over medium‑high heat. Add the sausage, breaking it up with a wooden spoon. Cook until browned, about 5 minutes.

• Add Aromatics: Mix in the chopped onions, celery, and red bell pepper. Sauté for 4 minutes until softened.

• Build the Flavor Base: Push the meat–veggie mixture to the sides of the pot (or remove to a bowl if space is tight). Reduce heat to medium. In the center of the pot, stir in the minced garlic, red pepper flakes, and tomato paste. Cook for about 2 minutes, stirring occasionally, until fragrant.

• Add Main Ingredients: Return meat/veggies to the pot if removed. Stir in the diced tomatoes, zucchini, black pepper, broth, Parmesan rind, grated Parmesan, basil, and thyme. Mix everything well.

• Simmer: Cover the pot and simmer until the vegetables are soft and tender, about 10 to 15 minutes.

• Serve: Spoon the soup into bowls and top with additional Parmesan and a sprinkle of fresh basil, if desired. Enjoy right away!

Notes

For a vegetarian version, skip the sausage and use white beans and veggie broth.

Canned tomatoes can replace fresh—use one 28 oz can diced or crushed.

Adjust spice level with more or less red pepper flakes.

Store leftovers in the fridge up to 3 days or freeze up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 6g
• Carbohydrates: 14g
• Protein: 17g