Italian Sausage Zucchini Soup
Cozy up with a bowl of hearty Italian Sausage Zucchini Soup, a comforting and flavor-packed dish perfect for any time of year. This simple-yet-satisfying recipe combines tender zucchini, aromatic Italian seasoning, and juicy Italian sausage to create a nourishing one-pot meal that's ready in just 45 minutes. Bursting with vibrant vegetables like carrots, celery, and onions, and simmered in a savory chicken broth with tomatoes, this gluten-free soup delivers wholesome goodness with every spoonful. Whether you use mild or spicy sausage, this customizable dish is easy to prepare and pairs perfectly with a crusty baguette or a sprinkle of fresh parsley for a finishing touch. Ideal for busy weeknights or meal prep, this Italian-inspired soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves minced garlic
- 2 medium zucchini, sliced into half-moons
- 6 cups chicken broth
- 1 14-ounce can diced tomatoes (with juice)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage to the pot and cook until browned, breaking it up into small crumbles with a wooden spoon. This should take about 5-7 minutes.
Remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked sausage to the pot and add the sliced zucchini. Mix well.
Pour in the chicken broth and diced tomatoes with their juice. Stir to combine.
Add the Italian seasoning, dried basil, salt, and black pepper. Bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, or until the vegetables are tender.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 8084 mg | 351% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.9 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4701 mg | 100% | |
*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.
