Zucchini Tomato Italian Sausage Soup Simple recipe ★

Serving Delicious Zucchini Tomato Italian Sausage Soup, we use 19 Ingredients And 5 Steps

Tutorial Cooking Of Zucchini Tomato Italian Sausage Soup

Zucchini Tomato Italian Sausage Soup We can cook Zucchini Tomato Italian Sausage Soup by using 19 ingredients and 5 steps. Here is how you achieve Zucchini Tomato Italian Sausage Soup.

Ingredients of Zucchini Tomato Italian Sausage Soup

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

Zucchini Tomato Italian Sausage Soup instructions

  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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