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
Units
Scale
- 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.