Hi, I am Kate. Today, I’m gonna show you how to make zucchini tomato italian sausage soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Zucchini Tomato Italian Sausage Soup Recipe
Zucchini Tomato Italian Sausage Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Zucchini Tomato Italian Sausage Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
To bewith this particular recipe, we must first prepare a few components. You can have zucchini tomato italian sausage soup using 19 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Zucchini Tomato Italian Sausage Soup:
- Take 2 tbsp olive oil
- Get 1 lb Italian sausage
- Make ready 2 cups yellow onion (chopped)
- Take 2 cups mini bell peppers (chopped)
- Take 4 garlic cloves (minced)
- Take Pinch red pepper flakes
- Prepare 1/4 cup tomato paste
- Take 1 (16 oz) can diced tomatoes
- Prepare 3 zucchinis cut into bite size pieces
- Prepare 1 tsp kosher salt
- Take 1/2 tsp black pepper
- Make ready 2 cups chicken soup base
- Get 4 cups water
- Get 1 cup Colby jack cheese
- Make ready Dash worcestershire sauce
- Prepare 1 cup motzerella or feta
- Take 2 tbsp basil
- Make ready 1/2 tbsp thyme
- Take Extra cheese for garnish
Instructions to make Zucchini Tomato Italian Sausage Soup:
- To make the zucchini tomato Italian sausage soup: In a large soup pot or large Dutch oven heat the olive oil over medium-high heat and once hot, add Italian sausage meat. Break up the meat while it cooks with a wooden spoon.
- Once the Italian sausage meat has browned, add onion and bell pepper and saute for 4 minutes.
- Move the meat and vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, chicken broth and Colby jack cheese and motzerella, along with basil and thyme and stir to combine.
- Bring the soup to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes.
- Remove the soup from heat. Serve soup immediately with additional basil and cheese on top. Enjoy!
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