Easiest Way to Make Speedy 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. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Zucchini Tomato Italian Sausage Soup is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Zucchini Tomato Italian Sausage Soup is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have zucchini tomato italian sausage soup using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Tomato Italian Sausage Soup:

1. Get 2 tbsp olive oil
2. Get 1 lb Italian sausage
3. Take 2 cups yellow onion (chopped)
4. Make ready 2 cups mini bell peppers (chopped)
5. Get 4 garlic cloves (minced)
6. Make ready Pinch red pepper flakes
7. Take 1/4 cup tomato paste
8. Take 1 (16 oz) can diced tomatoes
9. Prepare 3 zucchinis cut into bite size pieces
10. Get 1 tsp kosher salt
11. Make ready 1/2 tsp black pepper
12. Get 2 cups chicken soup base
13. Get 4 cups water
14. Take 1 cup Colby jack cheese
15. Make ready Dash worcestershire sauce
16. Prepare 1 cup motzerella or feta
17. Take 2 tbsp basil
18. Make ready 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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