This Zucchini Tomato Italian Sausage Soup is a cozy, flavorful way to make the most of fresh vegetables. Packed with tender zucchini, juicy tomatoes, and savory Italian sausage, this soup is both satisfying and light—perfect for an easy lunch or dinner.
One of the best parts about this recipe is how practical it is. A big pot can be made once, then enjoyed over a few days. Leftovers reheat beautifully in the microwave, making it a great option for quick meals when time is short but something comforting is still needed.
This soup is also incredibly flexible. While zucchini and tomatoes are the stars, other vegetables can easily be added based on what’s on hand. Bell peppers, carrots, spinach, green beans, or even extra fresh herbs all work well and blend naturally into the broth.
For a heartier bowl, pre-cooked pasta can be stirred in just before serving. Small shapes like ditalini, elbows, or shells are especially good choices and help turn the soup into a more filling meal.
Flavor preferences are easy to customize too. Sweet Italian sausage keeps the soup mild and family-friendly, while hot Italian sausage adds an extra kick for those who enjoy a bit of heat and boldness in every spoonful.
To save time on busy days, all of the vegetables can be chopped ahead of time and stored in the refrigerator. With a little prep done in advance, getting dinner on the table becomes even easier—making this soup as convenient as it is delicious.
Zucchini Tomato Italian Sausage Soup
This Zucchini Tomato Italian Sausage Soup is a cozy, flavorful way to make the most of fresh vegetables. Packed with tender zucchini, juicy tomatoes, and savory Italian sausage, this soup is both satisfying and light—perfect for an easy lunch or dinner.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound Italian sweet sausage, removed from casings
- 2 cups onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups red bell pepper, diced (about one large pepper)
- 2 tablespoons fresh garlic, minced
- Pinch red pepper flakes
- 1/4 cup tomato paste
- 5 fresh plum tomatoes, diced
- 2 pounds zucchini cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 quarts good quality vegetable broth
- 1 cup coarsely grated Parmesan cheese, plus more for serving
- A few Parmesan cheese rinds (optional but recommended)
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh oregano chopped
Instructions
Step-By-Step Instructions
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