Easiest Way to Prepare Homemade Zucchini Tomato Italian Sausage Soup

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, zucchini tomato italian sausage soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini Tomato Italian Sausage Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Zucchini Tomato Italian Sausage Soup is something which I have loved my whole life.

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

Instructions 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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