Short Description
Zucchini tomato Italian sausage soup is a hearty, flavorful dish packed with savory Italian sausage, fresh zucchini, tomatoes, and aromatic herbs in a rich broth. This easy, one-pot meal is perfect for a comforting weeknight dinner or meal prep.
Why You’ll Love This Recipe
- Rich and flavorful – Italian sausage adds deep, savory notes.
- Healthy and nutrient-packed – Loaded with vegetables and protein.
- One-pot meal – Easy to make with minimal cleanup.
- Customizable – Adjust spice levels or add extra veggies.
- Great for meal prep – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage (mild or spicy, casings removed)
- Zucchini (sliced or diced)
- Onion (chopped)
- Garlic (minced)
- Carrots (chopped)
- Bell pepper (chopped)
- Canned diced tomatoes (with juices)
- Tomato paste
- Chicken or beef broth
- Italian seasoning
- Red pepper flakes (optional for spice)
- Salt and pepper
- Olive oil
- Fresh basil or parsley (for garnish)
- Parmesan cheese (for serving, optional)
Directions
- Brown the sausage – Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it apart as it cooks. Remove excess grease if necessary.
- Sauté the aromatics – Add onion, garlic, carrots, and bell pepper. Cook for 5 minutes until softened.
- Add tomatoes and broth – Stir in diced tomatoes, tomato paste, and broth. Bring to a simmer.
- Season the soup – Add Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 15 minutes.
- Add zucchini – Stir in zucchini and cook for another 5 minutes until tender.
- Serve and enjoy – Garnish with fresh basil and Parmesan cheese before serving.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Variations
- Spicy version – Use hot Italian sausage and extra red pepper flakes.
- Low-carb/keto – Skip the carrots and add more zucchini.
- Creamy twist – Stir in a splash of heavy cream before serving.
- Vegetarian option – Use plant-based sausage or add white beans instead.
- Extra hearty – Add cooked pasta, quinoa, or rice.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave for 1-2 minutes.
FAQs
Can I use ground turkey instead of sausage?
Yes! Just add extra Italian seasoning for more flavor.
What’s the best way to make the soup thicker?
Simmer longer or mash some of the veggies for a heartier texture.
Can I use fresh tomatoes instead of canned?
Yes! Use about 4-5 fresh tomatoes, chopped.
How do I make this soup dairy-free?
Simply skip the Parmesan garnish.
What’s the best broth for this soup?
Chicken broth adds a mild flavor, while beef broth makes it richer.
Can I make this in a slow cooker?
Yes! Cook sausage first, then add everything to the slow cooker and cook on low for 6 hours or high for 3 hours.
What should I serve with this soup?
Pair with crusty bread, a fresh salad, or garlic toast.
Can I add beans?
Yes! White beans or chickpeas add extra protein and fiber.
Is this soup gluten-free?
Yes! Just ensure your broth and sausage are gluten-free.
How do I keep zucchini from getting too soft?
Add zucchini in the last 5 minutes of cooking to keep it slightly firm.
Conclusion
Zucchini tomato Italian sausage soup is a warm, comforting, and nutrient-rich meal that’s easy to make and full of bold flavors. Whether you’re looking for a quick dinner, a meal-prep option, or a cozy soup for colder days, this dish is sure to satisfy. Try it today for a delicious and hearty meal!
Print
Zucchini Tomato Italian Sausage Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This Zucchini Tomato Italian Sausage Soup is a hearty, flavorful dish made with savory Italian sausage, tender zucchini, and rich tomatoes in a deliciously seasoned broth. It’s a perfect cozy meal for chilly nights and is naturally low-carb and gluten-free!
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy), casing removed
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (14.5 oz) can tomato sauce
- 4 cups chicken broth (or vegetable broth)
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for spice)
- 1/2 cup heavy cream (optional, for a creamy version)
- 1/4 cup grated Parmesan cheese (for serving)
- 2 tbsp fresh basil or parsley, chopped
Instructions
Step 1: Brown the Sausage
- Heat a large Dutch oven or pot over medium heat.
- Add Italian sausage and cook for 5-7 minutes, breaking it apart until browned. Drain excess fat if necessary.
Step 2: Sauté the Vegetables
- Add onion and cook for 2 minutes until softened.
- Stir in garlic, zucchini, and bell pepper. Cook for 3 minutes, stirring occasionally.
Step 3: Simmer the Soup
- Pour in diced tomatoes, tomato sauce, and chicken broth.
- Stir in Italian seasoning, salt, black pepper, and red pepper flakes.
- Bring to a simmer and let cook for 15-20 minutes, until vegetables are tender.
Step 4: Finish & Serve
- If making a creamy version, stir in heavy cream and simmer for 2 minutes.
- Remove from heat and stir in fresh basil or parsley.
- Serve hot, topped with grated Parmesan cheese.
Notes
- Make It Low-Carb: Skip the tomato sauce and reduce diced tomatoes.
- Add More Protein: Stir in white beans or chickpeas for a heartier version.
- Dairy-Free Option: Omit cream and Parmesan, or use coconut milk for creaminess.
- Storage: Keep leftovers in an airtight container for up to 4 days. Freezes well for up to 3 months.