How to Make Perfect Zucchini Tomato Italian Sausage Soup
Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Steps to Prepare Super Quick Homemade Zucchini Tomato Italian Sausage Soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Zucchini Tomato Italian Sausage Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini Tomato Italian Sausage Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Zucchini Tomato Italian Sausage Soup is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Zucchini Tomato Italian Sausage Soup estimated approx 25 minutes.
To begin with this particular recipe, we must first prepare a few components. You can cook Zucchini Tomato Italian Sausage Soup using 19 ingredients and 5 steps. Here is how you can achieve that.
This soup is down right delicious, nourishing and packed with healthy vegetables.
Ingredients and spices that need to be Make ready to make Zucchini Tomato Italian Sausage Soup:
- 2 tbsp olive oil
- 1 lb Italian sausage
- 2 cups yellow onion (chopped)
- 2 cups mini bell peppers (chopped)
- 4 garlic cloves (minced)
- Pinch red pepper flakes
- 1/4 cup tomato paste
- 1 (16 oz) can diced tomatoes
- 3 zucchinis cut into bite size pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups chicken soup base
- 4 cups water
- 1 cup Colby jack cheese
- Dash worcestershire sauce
- 1 cup motzerella or feta
- 2 tbsp basil
- 1/2 tbsp thyme
- Extra cheese for garnish
Steps 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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