This hearty Sausage and Zucchini Soup made with ground Italian sausage, zucchini, fire roasted tomatoes is deliciously satisfying for lunch or dinner.
My two girls could eat every day if they had to; they love it that much. So when I recently had some leftover ground sausage from a new recipe I was experimenting with, I decided to use it in this Sausage and Zucchini Soup.
Our oldest daughter liked this soup so much, that she wound up taking it for lunch over the course of a few days. Unfortunately, I only got a small sampling the day it was made, but I enjoyed it as well.
I'm not much of a soup eater, but this one was hearty, so flavorful and full of vegetables. The best part is that it's also gluten free and low carb if you're following the Keto diet.
This Sausage and Zucchini Soup can be ready in 30 minutes and can be served for lunch or dinner.
Equipment
- Dutch oven (or large pot)
- Meat Chopper
- Chef Knife
- Cutting Board
- Vegetable Brush
- Soup Ladle
- Soup Crock (or bowl)
Ingredients Needed
For this recipe you'll need the following ingredients:
- EVOO
- Italian ground sausage (I used sweet)
- diced onion
- diced celery
- fire roasted tomatoes
- minced garlic
- fresh chopped basil
- diced zucchini
- chicken broth (or vegetable broth)
- grated Pecorino Romano cheese
- red pepper flakes
I found that this soup didn't need any additional salt because of the grated cheese, but you can add some if you feel it needs a little more.
You can also use sausage links with the casings removed if you can't find ground sausage.
How do you make Sausage and Zucchini Soup?
Start by gathering all of your ingredients; then clean the vegetables with a vegetable brush before dicing.
Add the oil to a large pot or Dutch oven and heat over medium high heat.
Add the ground sausage and cook for approximately 5 minutes until the meat is no longer pink; breaking it apart while cooking.
Next, add the onion, celery, tomatoes, garlic, basil and zucchini and cook 5 minutes until the vegetables start to soften.
Add the chicken broth, red pepper and cheese and simmer for an additional 10 minutes.
Ladle into a soup bowl or crock; then serve hot. This soup yields 6 cups.
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Sausage and Zucchini Soup
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 ounces sweet Italian ground sausage
- ¼ cup diced onion
- ¼ cup diced celery
- 1- (15-ounce)can fire roasted tomatoes (or 2 cups diced tomatoes)
- 1 tablespoon minced garlic
- 1 tablespoon fresh chopped basil
- 1 cup diced zucchini
- 4 cups chicken bone broth (or vegetable broth)
- 3 tablespoons grated Pecorino Romano cheese
- ⅛ teaspoon red pepper flakes
Instructions
- Start by gathering all of your ingredients; then clean the vegetables with a vegetable brush before dicing.
- Add the oil to a large pot or Dutch oven and heat over medium high heat. Add the ground sausage and cook for approximately 5 minutes until the meat is no longer pink; breaking it apart while cooking.
- Next, add the onion, celery, tomatoes, garlic, basil and zucchini and cook 5 minutes until the vegetables start to soften.
- Add the chicken broth, red pepper and cheese and simmer for an additional 10 minutes. Ladle into a soup bowl or crock; then serve hot.
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