Description
A light yet hearty Italian-inspired soup made with sweet Italian sausage, zucchini, fresh plum tomatoes, red bell peppers, and aromatic herbs. Finished with Parmesan cheese for richness, this veggie-packed one-pot meal is flavorful, satisfying, and ready in under an hour.
Ingredients
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1 tbsp (15 ml) extra-virgin olive oil
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1 lb (450 g) Italian sweet sausage, removed from casings
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1 cup (100 g) diced celery
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2 cups (300 g) chopped onion
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2 cups (200 g) red bell pepper, diced (about 1 large pepper)
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2 cloves garlic, minced
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A pinch (0.2 g) red pepper flakes
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¼ cup (60 g) tomato paste
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2 lbs (900 g) zucchini, cut into bite-sized pieces
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5 fresh plum tomatoes, diced (about 500 g)
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½ tsp (1 g) freshly ground black pepper
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2 quarts (2 L) low-sodium chicken broth or vegetable broth
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1 cup (100 g) coarsely grated Parmesan cheese
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1 tbsp (5 g) Parmesan rind (optional)
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2 tbsp (6 g) chopped fresh basil
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1 fresh thyme sprig
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1 tbsp (5 g) Parmesan cheese for garnish (optional)
Instructions
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In a large pot or Dutch oven, heat olive oil over medium-high heat. Add sausage and cook 5 minutes, breaking into small pieces until browned.
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Add onion, celery, and bell pepper; sauté 4 minutes until slightly softened.
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Push mixture to the side, reduce heat to medium, and add garlic, red pepper flakes, and tomato paste in the center. Cook 2 minutes until fragrant.
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Stir in tomatoes, zucchini, black pepper, broth, Parmesan rind, grated Parmesan, basil, and thyme. Mix well.
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Bring to a gentle simmer, cover, and cook 10–15 minutes until zucchini is tender.
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Remove thyme sprig, adjust seasoning, and serve hot with extra Parmesan if desired.
Notes
Use ground turkey or chicken for a lighter version.
Blend half the soup for a creamier texture without cream.
Fresh tomatoes provide the best flavor, but canned can be substituted.
Parmesan rind adds rich umami depth but can be omitted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American