Zucchini Tomato Italian Sausage Soup

Zucchini Tomato Italian Sausage Soup

Recipe by JanC


  • 2 pounds zucchini cut into bite-sized pieces

  • 2 cups onion, diced

  • 1 cup celery, diced

  • 1 cup carrots, diced

  • 2 cups red bell pepper, diced

  • 2 tablespoons fresh garlic, minced

  • 5 fresh plum tomatoes, diced

  • 1 tablespoon extra-virgin olive oil

  • 1 pound Italian sweet sausage, removed from casings

  • Pinch red pepper flakes

  • ¼ cup tomato paste

  • ½ teaspoon freshly ground black pepper

  • 2 quarts good quality vegetable broth

  • 1 teaspoon kosher salt

  • 1 cup coarsely grated Parmesan cheese

  • A few Parmesan cheese rinds, optional

  • 2 tablespoons fresh basil, chopped

  • 1 tablespoon fresh oregano, chopped


  • In a large soup pot or large Dutch oven, heat olive oil over medium high heat. Oonce hot, add sausage meat. Break up meat while it cooks.
  • Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for 4 minutes.
  • Set the vegetables to the sides and reduce heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for 2 minutes, stirring occasionally.
  • Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine.
  • Bring to a medium simmer and cook until the vegetables are tender, about 10-15 minutes.
  • Remove from heat and discard the Parmesan rinds.
  • Serve with additional Parmesan cheese on the side. Enjoy.
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