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Zucchini Tomato Italian Sausage Soup cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you quickly, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Zucchini Tomato Italian Sausage Soup dishes which you make.
Alright, don’t linger, let’s practice this zucchini tomato italian sausage soup formula with 19 elements which are definitely easy to acquire, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.
Composition Zucchini Tomato Italian Sausage Soup:
- Provide 2 tbsp - olive oil
- Prepare 1 lb for Italian sausage
- Give 2 cups yellow onion (chopped)
- Provide 2 cups - mini bell peppers (chopped)
- Require 4 - garlic cloves (minced)
- Make ready Pinch red pepper flakes
- Give 1/4 cup of tomato paste
- Need 1 (16 oz) of can diced tomatoes
- Get 3 for zucchinis cut into bite size pieces
- Make ready 1 tsp - kosher salt
- Take 1/2 tsp black pepper
- Get 2 cups for chicken soup base
- Get 4 cups - water
- Require 1 cup for Colby jack cheese
- Get Dash - worcestershire sauce
- Require 1 cup for motzerella or feta
- Make ready 2 tbsp basil
- Get 1/2 tbsp of thyme
- Provide - Extra cheese for garnish
Zucchini Tomato Italian Sausage Soup process:
- 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.
- Once the Italian sausage meat has browned, add onion and bell pepper and saute for 4 minutes.
- 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.
- Bring the soup to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes.
- Remove the soup from heat. Serve soup immediately with additional basil and cheese on top. Enjoy!
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