This Zucchini Tomato Italian Sausage Soup is delicious, nourishing and packed with healthy vegetables. easy healthy soup recipe Ever!
Recipe for Zucchini Tomato Italian Sausage Soup – Flavorful, filling, and brimming with nutritious veggies. Our Italian sausage soup with zucchini and tomatoes will delight you with every bite. This is a simple 30-minute soup recipe that makes a hearty and filling supper when cooked directly on the burner. Give this soup of Italian sausage a try to brighten your day. Have fun!
INGREDIENTS LIST FOR THE ZUCCHINI TOMATO ITALIAN SAUSAGE SOUP
- One tablespoon of pure olive oil
- One pound of delicious Italian sausage, taken out of its casing
- one cup of celery, chopped
- two cups of finely chopped onion
- Two cups of chopped red bell peppers (about one large pepper)
- two minced cloves of garlic
- A little pinch of red pepper flakes
- Half a cup of tomato paste
- Two pounds of finely chopped zucchini
- Five raw plum tomatoes, chopped; ½ tsp freshly ground pepper
- Two liters (two quarts) low-sodium vegetable or chicken broth
- One cup of Parmesan cheese, finely grated
- One tablespoon of optional parmesan rind
- two tablespoons of freshly chopped basil
- One new sprig of thyme
- One tablespoon of optional Parmesan cheese as a garnish
DIRECTIONS
To prepare the Italian sausage soup with zucchini and tomatoes: Heat the olive oil in a big pot or Dutch oven over medium-high heat. Add the Italian sausage meat and simmer for about five minutes, breaking up the meat with a wooden spoon, until it is browned.
- After the Italian sausage meat has browned, sauté the bell pepper, onion, and celery for four minutes.
- Move the meat and vegetables to the sides and lower the heat to medium (If your pot isn’t large enough, take the meat and veggies to a salad bowl, you’ll add them back afterward). Transfer the tomato paste, garlic, and pepper flakes to the center of the Dutch oven. Cook, stirring periodically, for two minutes.
- Include the tomatoes, zucchini, pepper, chicken broth, Parmesan rind, Parmesan cheese, fresh thyme and basil, and whisk everything together thoroughly.
- Simmer the soup for ten to fifteen minutes, covered, or until the veggies are soft.
- Turn off the heat and remove the Parmesan rinds from the soup. Top the zucchini tomato Italian sausage soup with grated Parmesan cheese and more fresh basil before serving. Have fun!
