Zucchini Tomato Italian Sausage Soup.
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, zucchini tomato italian sausage soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Zucchini Tomato Italian Sausage Soup is one of the most well liked of current trending foods in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Zucchini Tomato Italian Sausage Soup is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. 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:
- {Get 2 tbsp of olive oil.
- {Get 1 lb of Italian sausage.
- {Make ready 2 cups of yellow onion (chopped).
- {Get 2 cups of mini bell peppers (chopped).
- {Make ready 4 of garlic cloves (minced).
- {Make ready Pinch of red pepper flakes.
- {Get 1/4 cup of tomato paste.
- {Take 1 (16 oz) of can diced tomatoes.
- {Make ready 3 of zucchinis cut into bite size pieces.
- {Take 1 tsp of kosher salt.
- {Take 1/2 tsp of black pepper.
- {Get 2 cups of chicken soup base.
- {Take 4 cups of water.
- {Prepare 1 cup of Colby jack cheese.
- {Get Dash of worcestershire sauce.
- {Get 1 cup of motzerella or feta.
- {Get 2 tbsp of basil.
- {Make ready 1/2 tbsp of thyme.
- {Make ready of Extra cheese for garnish.
Steps 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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