Cheesy Zucchini Sausage Soup
Rich, creamy, and utterly comforting, this Cheesy Zucchini Sausage Soup is the perfect way to warm up your weeknight dinners. Packed with the robust flavor of ground Italian sausage, tender zucchini, and a velvety blend of sharp cheddar and Parmesan cheeses, this soup is a hearty one-pot meal that’s as satisfying as it is simple to make. The inclusion of heavy cream gives it a luscious texture, while a touch of garlic and optional red pepper flakes add just the right amount of depth and heat. Ideal for meal prep, this 45-minute dish is sure to become a family favorite, served piping hot alongside crusty bread for dipping. With wholesome ingredients and a hint of indulgence, this recipe turns everyday ingredients into a restaurant-worthy delight. Perfect as a cozy fall soup or a comforting winter dinner, this cheesy zucchini soup is a must-try!
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Recipe Information
Ingredients
- 1 pound ground Italian sausage
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium zucchini, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large soup pot or Dutch oven, cook the ground Italian sausage over medium heat until browned and fully cooked, about 5-7 minutes. Use a wooden spoon to break it into crumbles. Remove the sausage from the pot and set it aside on a plate lined with paper towels to drain excess grease.
In the same pot, melt the unsalted butter over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced zucchini to the pot and cook for 5-6 minutes, stirring occasionally, until the zucchini starts to soften.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for 10 minutes, allowing the zucchini to fully cook.
Use an immersion blender to partially blend the soup, leaving some chunks of zucchini for texture. Alternatively, transfer half the soup to a countertop blender, blend until smooth, and return it to the pot.
Stir in the cooked sausage, heavy cream, shredded sharp cheddar cheese, and grated Parmesan cheese. Continue stirring over low heat until the cheese is fully melted and the soup is creamy, about 3-4 minutes.
Season the soup with salt, black pepper, and optional red pepper flakes to taste. Adjust seasoning as needed.
Garnish with freshly chopped parsley if desired, and serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.3 g | 407% | |
| Saturated Fat | 167.8 g | 839% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 9710 mg | 422% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 18.7 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2857 mg | 220% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4142 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
