Healthy Zucchini Tomato Italian Sausage Soup
A nourishing, comforting soup packed with lean Italian sausage, fresh zucchini, tomatoes, and Italian herbs. Perfect for a light, flavorful meal that’s quick to make, freezes well, and is family-friendly.
Ingredients
- 1 pound lean Italian sausage turkey or chicken options work
- 2 medium zucchinis chopped
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 can 14.5 oz crushed tomatoes or tomato sauce
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- Optional Add-Ins:
- Spinach or kale
- White beans
- Carrots or celery
- Fresh herbs like parsley or thyme
Instructions
- Brown the sausage:
- Cook sausage over medium heat until browned. Remove from the pan and set aside.
- Cook aromatics:
- In the same pan, sauté onions and garlic until soft and fragrant.
- Add zucchini and tomatoes:
- Stir in chopped zucchini, diced tomatoes, and crushed tomatoes.
- Add broth and seasonings:
- Pour in chicken broth, oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring to a simmer.
- Simmer the soup:
- Let cook until zucchini is tender and flavors meld, about 15–20 minutes.
- Add optional ingredients:
- Stir in leafy greens or beans near the end to maintain texture.
- Serve:
- Enjoy hot, optionally paired with crusty bread, garlic toast, or a light salad.
Notes
- Fresh tomatoes can be used instead of canned; cook a bit longer to break them down.
- Soup can be stored in the fridge for 4–5 days in an airtight container.
- Freezes well up to 3 months. Thaw overnight and reheat on stovetop.