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This Zucchini Tomato Italian Sausage Soup is a delicious way to use up all of those fresh garden vegetables!
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.
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.
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.
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:
- Scarpaccia (Zucchini Tart)
- Stewed Tomatoes
- Best Zucchini Bread Ever
- Zucchini Lasagna
- Italian Tomato Sauce
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Zucchini Tomato Italian Sausage Soup
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
1/4 cup tomato paste
5 fresh plum tomatoes, diced
2 pounds zucchini cut into bite-sized pieces
1 teaspoon kosher salt
1/2 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.
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Rebekah says
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 says
Thanks Rebekah – glad you enjoyed the recipe!
Stephanie says
Do you drain the fat from the meat?
Martha says
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 says
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 says
You’re very welcome Nancy! Glad you enjoyed the soup!
Susan Anderson says
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 says
You’re welcome Susan! So glad you both enjoyed the soup!
Sarah says
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 says
Thanks Sarah! Love the idea of adding a touch of heat with some jalapeno!
Staci says
I added frozen tortellini to this soup to make it a little more hearty for fall and wibter.
Martha says
Great idea Staci!
Irene Denton says
It’s my new favorite soup it delicious
Martha says
Thanks Irene – so glad you enjoyed the recipe!
KRISTIN says
DELICIOUS!!!!!
Martha says
Thanks Kristin!
Jameela Khadiwala says
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 says
Thanks Jameela – glad you both enjoyed the soup!
Lisa says
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 says
Glad you liked the soup Lisa!