Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, zucchini tomato italian sausage soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Zucchini Tomato Italian Sausage Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Zucchini Tomato Italian Sausage Soup is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have zucchini tomato italian sausage soup using 19 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Zucchini Tomato Italian Sausage Soup:
- Take 2 tbsp olive oil
- Prepare 1 lb Italian sausage
- Get 2 cups yellow onion (chopped)
- Make ready 2 cups mini bell peppers (chopped)
- Make ready 4 garlic cloves (minced)
- Take Pinch red pepper flakes
- Take 1/4 cup tomato paste
- Get 1 (16 oz) can diced tomatoes
- Prepare 3 zucchinis cut into bite size pieces
- Get 1 tsp kosher salt
- Make ready 1/2 tsp black pepper
- Get 2 cups chicken soup base
- Make ready 4 cups water
- Prepare 1 cup Colby jack cheese
- Prepare Dash worcestershire sauce
- Get 1 cup motzerella or feta
- Take 2 tbsp basil
- Prepare 1/2 tbsp thyme
- Make ready 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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