Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, zucchini tomato italian sausage soup. It is 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 popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Zucchini Tomato Italian Sausage Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Make ready 2 tbsp olive oil
- Make ready 1 lb Italian sausage
- Get 2 cups yellow onion (chopped)
- Make ready 2 cups mini bell peppers (chopped)
- Make ready 4 garlic cloves (minced)
- Make ready Pinch red pepper flakes
- Make ready 1/4 cup tomato paste
- Prepare 1 (16 oz) can diced tomatoes
- Make ready 3 zucchinis cut into bite size pieces
- Make ready 1 tsp kosher salt
- Take 1/2 tsp black pepper
- Get 2 cups chicken soup base
- Make ready 4 cups water
- Make ready 1 cup Colby jack cheese
- Take Dash worcestershire sauce
- Make ready 1 cup motzerella or feta
- Get 2 tbsp basil
- Prepare 1/2 tbsp thyme
- Take 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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