Diced zucchini, peppers, carrots, celery, and onions combine with Italian sausage in a tomato-base soup for a colorful and flavorful Italian Sausage and Zucchini Soup that will awaken the taste buds!
Course Main Course, Side Dish, Soup
Cuisine American
Keyword Italian sausage and zucchini soup, zucchini soup
Prep Time 30minutes
Cook Time 30minutes
Servings 8
Ingredients
1 poundItalian sausage
1cuponiondiced
1cupcelerydiced
2cupszucchinidiced
2cupsbell peppersdiced, around one large pepper
1cup carrotsdiced
32 ouncesvegetable broth
14.5ouncespetite diced tomatos1 can
10 ouncesRotel orginal1 can
Instructions
First, in a large stock pot, brown the Italian sausage with the diced onions and celery until no longer pink, and drain off excess grease. *Add a tablespoon of extra virgin olive oil to the pan that is not non-stick to prevent sticking and burning.
Then add the diced zucchini, peppers, and carrots with the vegetable broth, petite diced tomatoes, and a can of Rotel. Mix and bring to a boil. Cover with a lid and simmer on medium heat with a good boil for 10-15 minutes or until the vegetables are all tender. Stir occasionally. Be careful not to overcook the zucchini. Serve with a sprinkle of shredded cheddar cheese and crackers. Enjoy!