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!
Ingredients
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)
Instructions
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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.
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Add Aromatics: Mix in the chopped onions, celery, and red bell pepper. Sauté for 4 minutes until softened.
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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.
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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.
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Simmer: Cover the pot and simmer until the vegetables are soft and tender, about 10 to 15 minutes.
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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