Zucchini Cheese and Sausage Soup
Warm up with a comforting bowl of Zucchini Cheese and Sausage Soup, a hearty and flavorful dish that combines the richness of melted cheddar and Parmesan with the savory essence of Italian sausage. This creamy soup is studded with tender zucchini slices, enhanced by aromatic garlic, onion, and a medley of dried basil and oregano for a burst of classic Italian flavor. Made in just 45 minutes, it’s the perfect one-pot meal for busy weeknights or cozy dinners. Serve it hot with a sprinkle of fresh parsley for a pop of color and pair it with crusty bread to soak up every last drop of this velvety delight. Whether you’re craving comfort food or looking to use up fresh zucchini, this soul-warming 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, casings removed)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 medium zucchini (sliced into half-moons)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup Parmesan cheese (grated)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Heat a large pot over medium heat and add olive oil.
Add the Italian sausage to the pot, breaking it up with a spoon as it cooks. Cook for 5-7 minutes or until browned and fully cooked. Remove the sausage from the pot with a slotted spoon and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced zucchini to the pot and cook for 4-5 minutes, stirring occasionally, until slightly softened.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Stir in the heavy cream, cooked sausage, dried basil, and dried oregano. Simmer for another 5 minutes.
Gradually add the shredded cheddar cheese and grated Parmesan cheese, stirring constantly until melted and the soup is creamy.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
4538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.8 g | 457% | |
| Saturated Fat | 181.6 g | 908% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 12344 mg | 537% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 25.3 g | ||
| Protein | 246.3 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4607 mg | 354% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4408 mg | 94% | |
*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.
