Zucchini Tomato Italian Sausage Soup
Zucchini Tomato Italian Sausage Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, zucchini tomato italian sausage soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Zucchini Tomato Italian Sausage Soup is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Zucchini Tomato Italian Sausage Soup is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Take 2 tbsp olive oil
  2. Get 1 lb Italian sausage
  3. Get 2 cups yellow onion (chopped)
  4. Make ready 2 cups mini bell peppers (chopped)
  5. Get 4 garlic cloves (minced)
  6. Make ready Pinch red pepper flakes
  7. Get 1/4 cup tomato paste
  8. Prepare 1 (16 oz) can diced tomatoes
  9. Get 3 zucchinis cut into bite size pieces
  10. Take 1 tsp kosher salt
  11. Get 1/2 tsp black pepper
  12. Take 2 cups chicken soup base
  13. Prepare 4 cups water
  14. Make ready 1 cup Colby jack cheese
  15. Make ready Dash worcestershire sauce
  16. Prepare 1 cup motzerella or feta
  17. Make ready 2 tbsp basil
  18. Make ready 1/2 tbsp thyme
  19. Get 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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