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This Zucchini Tomato Italian Sausage Soup is a delicious way to use up all of those fresh garden vegetables!

Zucchini Tomato Italian Sausage Soup

Our backyard garden is on the brink of starting to produce massive amounts of fresh zucchini and tomatoes, and I can’t wait! Especially because I know that Jack will be cooking up a batch of this fantastic Zucchini Tomato Italian Sausage Soup!

Now, I know that some of you may be thinking that a hot soup is the last thing you’d think about cooking in the middle of the summer – and I totally get that. But we make and eat soups all year long – especially when they are as delicious as this Zucchini Tomato Italian Sausage Soup.

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Zucchini Tomato Italian Sausage Soup

In fact, we love the convenience of cooking up a big pot of this soup, then reheating leftovers in the microwave for a light, quick meal.

How do you make Zucchini Tomato Italian Sausage Soup?

Most of the prep in this Zucchini Tomato Italian Sausage Soup is chopping and dicing and grating – garden zucchini, tomatoes, onions, celery, red bell peppers, garlic, and carrots, plus fresh basil and oregano, and Parmesan cheese.

After browning some sweet Italian sausage and sautéing the onions, celery and bell pepper in a pot, you’ll add all of the other ingredients including vegetable stock to the pot.  Then, a ten to fifteen minute simmer on the stove finishes off this flavorful Zucchini Tomato Italian Sausage Soup – just long enough so that the zucchini and other vegetables are tender and the flavors meld.

Zucchini Tomato Italian Sausage Soup

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Can I add other vegetables in this soup?

Absolutely! We created this Zucchini Tomato Italian Sausage Soup to use up fresh zucchini, tomatoes and some of the fresh herbs from our garden – but you can also add other fresh vegetables and herbs if that is what you have growing in your garden.

You can also add pre-cooked pasta to this soup if you’d like. And, if you like things extra zesty, feel free to swap in hot Italian sausage instead of the sweet.

Zucchini Tomato Italian Sausage Soup

Can I make this Zucchini Tomato Italian Sausage Soup in the slow cooker?

From the questions we often get, I know that a lot of our readers like to use their slow cooker during the summer to avoid heating up the kitchen! (So, I’m anticipating being asked this question!) 🙂

We haven’t tried making this recipe in the slow cooker ourselves – mostly because it only takes about thirty minutes (or less) to cook this soup on the stove. While a slow cooker will sort of technically work, you’ll still want to brown the sausage before adding it to the slow cooker, which is half of the cooking time listed in this recipe. Additionally, the zucchini may end up over-cooked before the rest of the vegetables are tender. So, while it’s possible, we’d still recommend cooking this Zucchini Tomato Italian Sausage Soup recipe as written because it will take less time and the results will be better.

If you want to save some time when you are rushing to get dinner on the table, feel free to chop all of the vegetables ahead of time.

You may enjoy these other garden zucchini and tomato recipes:

Disclosure: This post contains affiliate links.


 

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Zucchini Tomato Italian Sausage Soup

Zucchini Tomato Italian Sausage Soup

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: soup

Description

Once the zucchini is added to the pot, try to avoid overcooking. The squash should be just tender.


Ingredients

1 tablespoon extra-virgin olive oil

1 pound Italian sweet sausage, removed from casings

2 cups onion, diced

1 cup celery, diced

1 cup carrots, diced

2 cups red bell pepper, diced (about one large pepper)

2 tablespoons fresh garlic, minced

Pinch red pepper flakes

¼ cup tomato paste

5 fresh plum tomatoes, diced

2 pounds zucchini cut into bite-sized pieces

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 quarts good quality vegetable broth

1 cup coarsely grated Parmesan cheese, plus more for serving

A few Parmesan cheese rinds (optional but recommended)

2 tablespoons fresh basil chopped

1 tablespoon fresh oregano chopped


Instructions

In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.

Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.

Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine.

Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.

Remove from heat and remove and discard the Parmesan rinds.

Serve immediately with additional Parmesan cheese on the side.

Keywords: zucchini, tomatoes, garden vegetables, Italian sausage

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Zucchini Tomato Italian Sausage Soup

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    Comments

  • Rebekah wrote:

    This soup was a HIT! I saw it and instantly needed to try it. I used the mild Italian sausage instead of the sweet (not too crazy about sweeter food), and instead of tomato paste I used a can of tomato sauce. I forgot the Parmesan and it was still great! I also put in a chicken bouillon instead of chicken stock. I improvised, but this recipe was super good! Thx!

    • Martha wrote:

      Thanks Rebekah – glad you enjoyed the recipe!

  • Stephanie wrote:

    Do you drain the fat from the meat?

    • Martha wrote:

      Hi Stephanie – if there is an excess amount, you can drain it. But some fat left behind will add some good flavor to the soup.

  • Nancy Shank wrote:

    Dear Martha, I just made this delicious soup. I made it for our soup supper. We just loved it. It was so favor full I can’t wait to make it again. Thank you for the recipe.

    • Martha wrote:

      You’re very welcome Nancy! Glad you enjoyed the soup!

  • Susan Anderson wrote:

    Made this a few weeks ago & it was incredibly delicious! It has just the right amount of seasonings. This is a nice light soup which makes it perfect for our Florida lifestyle. My husband is not a big fan of tomato based soups but he was crazy for this recipe. I am making it again tonight. Thank you!

    • Martha wrote:

      You’re welcome Susan! So glad you both enjoyed the soup!

  • Sarah wrote:

    Oh my gosh!! This soup is delicious! I kept the recipe the same except I had some yellow squash/zucchini, so added that. I also added a jalapeno. Excellent way to use zucchini, squash, peppers, tomatoes and herbs from the garden. This recipe is a keeper! Thank you!

    • Martha wrote:

      Thanks Sarah! Love the idea of adding a touch of heat with some jalapeno!

  • Staci wrote:

    I added frozen tortellini to this soup to make it a little more hearty for fall and wibter.

    • Martha wrote:

      Great idea Staci!

  • Irene Denton wrote:

    It’s my new favorite soup it delicious

    • Martha wrote:

      Thanks Irene – so glad you enjoyed the recipe!

  • KRISTIN wrote:

    DELICIOUS!!!!!

    • Martha wrote:

      Thanks Kristin!

  • Jameela Khadiwala wrote:

    The Zucchini Tomato Soup with Italian Sausage is absolutely delicious! My husband and I both loved it! The flavors are amazing, I didn’t have to doctor it at all :). I did use a little less zucchini and broth than the recipe called for and also omitted the red peppers since I don’t care for cooked peppers. This is definitely a keeper and would be good year round, I would probably just sub dried herbs for the fresh ones.

    • Martha wrote:

      Thanks Jameela – glad you both enjoyed the soup!

  • Lisa wrote:

    I made this soup last night and it was so good and easy. I added fresh spinach at the end after I had turned off the heat. I also added some basil stems, because I had them. I will definitely make this soup again and again. It can easily be adapted to wgatever veggies you have or what is in season. I will also use 2 lbs. of meat the next time for this amount of soup.

    • Martha wrote:

      Glad you liked the soup Lisa!

  • Kim Begnaud wrote:

    We made this and it is a delicious hearty dish.

    • Martha wrote:

      Thanks Kim! Glad you enjoyed the soup!

  • Carolyn wrote:

    I make this but also add cheese tortellini. My family’s favorite soup!

    • Martha wrote:

      Great idea Carolyn!

  • kate wrote:

    This is a family favourite for us! Thank you for sharing this delicious soup! I did wonder however why “kosher” salt is listed as an ingredient when it is a pork-based recipe. What’s the purpose in having “kosher” salt if the whole meal isn’t kosher? Pork is a no-no in Jewish custom. Just curious! Thanks! Making this tonight.

    • Martha wrote:

      Hi Kate – In this case, kosher salt is just the type of coarser salt we used (vs the finer table salt, or sea salt, etc) – nothing to do with trying to make this a kosher meal!

  • mary allen wrote:

    Made this tonight for dinner with a little twist of ingredients .This was so good! Family loved it. Will make it again !!

    • Martha wrote:

      Thanks Mary!

  • Catalina Underwood wrote:

    This soup was incredible. My grandfather, husband and kids loved it. I used dry oregano and basil vs. fresh. Still delicious. Thank you.

    • Martha wrote:

      You’re very welcome Catalina – so glad you all enjoyed the soup!

  • Lisa wrote:

    What is quality vegetable broth?

  • Wendy wrote:

    I plan on making this soup

    • Martha wrote:

      We hope you love the soup Wendy!

  • Mary wrote:

    Excellent!

    • Martha wrote:

      Thanks Mary!

  • Jen wrote:

    We enjoyed this soup, used spicy turkey sausage, which I would double next time, and we added some cooked lentils. I also used some fresh tomatoes and a can of tomatoes with basil, oregano, and garlic. Will freeze leftovers.

    • Martha wrote:

      Glad you enjoyed the soup Jen! Love the idea of adding lentils for some extra heartiness!

  • Marcelina wrote:

    Okay, seriously my new favorite soup! And easy to prepare with 2 small kiddos (if meal prepping/cutting vegetables ahead of time is done)! I did add cooked pasta at the end to “bulk it up” a little. Question: I want to make this for my friend who is coming over in a week, but she is gluten-free. Just to double check, this soup is gluten-free, right? I don’t plan to add the pasta for her, just fyi. Thanks in advance!

    • Martha wrote:

      Hi Marcelina – Yes, this is gluten free. Just to be safe, you might want to double check the package of whatever brand of Italian sausage you buy…I suppose it’s possible that some brands might add a filler which isn’t gluten free. Glad you enjoy the soup!

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