Zucchini Tomato Italian Sausage Soup
Creamy, cozy, and packed with bright summer vegetables and savory sausage, this soup is a comforting one-pot meal.
Servings: 4 servings
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Ingredients
- 1 pound Italian sausage mild or spicy, casings removed
- 1 large zucchini diced (about 2 cups)
- 1 can (14 ounces) diced tomatoes undrained
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 tablespoon olive oil
- to taste Grated Parmesan cheese for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Let the oil shimmer but not smoke—about 30 seconds.
- Add 1 pound Italian sausage (casings removed) to the pot. Cook until browned, breaking it into small pieces with a wooden spoon or spatula, about 6–8 minutes.
- Stir in 1 small chopped onion and 2 cloves minced garlic. Cook until the onion is soft and fragrant, about 2 minutes, stirring often so the garlic doesn’t burn.
- Add 1 large diced zucchini and 1 can (14 ounces) diced tomatoes with their juices to the pot. Stir to combine with the sausage and aromatics.
- Pour in 4 cups chicken broth and stir in 1 teaspoon Italian seasoning. Season with salt and pepper to taste.
- Bring the soup to a gentle boil over medium-high heat, then reduce heat to low and let simmer uncovered for 20–25 minutes, or until zucchini is tender and flavors have melded.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
This soup is easy to store and reheats well. It can be frozen for up to 3 months.