Zucchini Tomato Italian Sausage Soup
Zucchini Tomato Italian Sausage Soup

Hey everyone, it’s Griffin, welcome to my recipe site. Today, we’re going to prepare a special dish, zucchini tomato italian sausage soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Zucchini Tomato Italian Sausage Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Zucchini Tomato Italian Sausage Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Take 2 tbsp olive oil
  2. Get 1 lb Italian sausage
  3. Make ready 2 cups yellow onion (chopped)
  4. Take 2 cups mini bell peppers (chopped)
  5. Prepare 4 garlic cloves (minced)
  6. Prepare Pinch red pepper flakes
  7. Make ready 1/4 cup tomato paste
  8. Get 1 (16 oz) can diced tomatoes
  9. Make ready 3 zucchinis cut into bite size pieces
  10. Prepare 1 tsp kosher salt
  11. Get 1/2 tsp black pepper
  12. Prepare 2 cups chicken soup base
  13. Take 4 cups water
  14. Make ready 1 cup Colby jack cheese
  15. Get Dash worcestershire sauce
  16. Make ready 1 cup motzerella or feta
  17. Make ready 2 tbsp basil
  18. Prepare 1/2 tbsp thyme
  19. Prepare Extra cheese for garnish
Steps to make Zucchini Tomato Italian Sausage Soup:
  1. 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.
  2. Once the Italian sausage meat has browned, add onion and bell pepper and saute for 4 minutes.
  3. 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.
  4. Bring the soup to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes.
  5. Remove the soup from heat. Serve soup immediately with additional basil and cheese on top. Enjoy!

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