Zucchini Tomato Italian Sausage Soup
This hearty Zucchini Tomato Italian Sausage Soup is packed with flavor and nutrition. It's a comforting dish that blends the richness of Italian sausage with the freshness of zucchini and tomatoes, perfect for a cozy dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Stove
- 1 Wooden spoon
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 pound Italian sausage Bulk or casings removed.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 2 medium zucchinis Diced.
- 1 can (14.5 ounces) diced tomatoes With juice.
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- for garnish, optional fresh basil leaves
- for serving, optional grated Parmesan cheese
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the Italian sausage to the pot, breaking it up with a spoon as it cooks. Sauté until browned and cooked through, about 5-7 minutes.
- Add the diced onion to the pot and sauté for 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced zucchinis, canned diced tomatoes (with their juice), chicken or vegetable broth, dried oregano, and dried basil. Stir to combine.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20-25 minutes, or until the zucchinis are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Notes
You can adjust the thickness of the soup by adding more broth if you prefer a lighter consistency.
For added heat, consider using spicy Italian sausage or adding red pepper flakes.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove before serving.