Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, zucchini tomato italian sausage soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Zucchini Tomato Italian Sausage Soup is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Zucchini Tomato Italian Sausage Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have zucchini tomato italian sausage soup using 19 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini Tomato Italian Sausage Soup:
- Get 2 tbsp olive oil
- Take 1 lb Italian sausage
- Prepare 2 cups yellow onion (chopped)
- Make ready 2 cups mini bell peppers (chopped)
- Make ready 4 garlic cloves (minced)
- Prepare Pinch red pepper flakes
- Make ready 1/4 cup tomato paste
- Prepare 1 (16 oz) can diced tomatoes
- Get 3 zucchinis cut into bite size pieces
- Get 1 tsp kosher salt
- Take 1/2 tsp black pepper
- Prepare 2 cups chicken soup base
- Make ready 4 cups water
- Take 1 cup Colby jack cheese
- Get Dash worcestershire sauce
- Get 1 cup motzerella or feta
- Prepare 2 tbsp basil
- Get 1/2 tbsp thyme
- Prepare 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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