Sausage & Zucchini Soup

Name: Sausage & Zucchini Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 Cup Cherry Tomato; 2 Tbsp Extra-Virgin Olive Oil; 3 Clove Garlic - Minced; 1 Tsp Italian Seasoning; 1/2 Tsp Salt; 1/4 Tsp Black Pepper; 1 Lb Sausage; 2 Medium Zucchini - Chopped; 1 Medium Onion - Diced; 2 Carrot - Diced; 3 Clove Garlic - Minced; 1 Tbsp Olive Oil; 5 Cup Chicken Broth; 1 Tbsp Tomato Paste; 1 Tsp Dried Basil; 1/2 Tsp Dried Oregano; 1/2 Tsp Paprika; 1/4 Tsp Red Pepper Flakes - Crushed; 2 Cup Spinach - Chopped; Salt And Freshly Ground Pepper - To Taste; 1/4 Cup Parmesan Cheese; Sweet Basil

Prep: 20 min Cook: 40 min Total: 60 min Serves: 6 1 views

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Soups

A steaming bowl of this sausage and zucchini soup is like a warm hug on a chilly day, bursting with the rich flavors of roasted cherry tomatoes and savory Italian sausage. The tender zucchini and a medley of herbs create a delightful harmony, while the freshly grated Parmesan adds a creamy finish that elevates each spoonful. Perfect for family dinners or cozy nights in, this soup is sure to become a beloved staple in your kitchen.

Ingredients

4 Cups Cherry Tomato
2 Tbsp Extra-Virgin Olive Oil
3 Cloves Garlic - Minced
1 Tsp Italian Seasoning
1/2 Tsp Salt
1/4 Tsp Black Pepper
1 Lb Sausage
2 Medium Zucchini - Chopped
1 Medium Onion - Diced
2 Carrot - Diced
3 Cloves Garlic - Minced
1 Tbsp Olive Oil
5 Cups Chicken Broth
1 Tbsp Tomato Paste
1 Tsp Dried Basil
1/2 Tsp Dried Oregano
1/2 Tsp Paprika
1/4 Tsp Red Pepper Flakes - Crushed
2 Cups Spinach - Chopped
Salt And Freshly Ground Pepper - To Taste
1/4 Cup Parmesan Cheese
Sweet Basil (or Parsley)

Directions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Toss the halved tomatoes with olive oil, minced garlic, Italian seasoning, salt, and pepper. Spread them evenly on the baking sheet.
Roast for 20–25 minutes, until the tomatoes are softened, slightly caramelized, and beginning to blister around the edges.
While the tomatoes roast, heat 1 tablespoon of olive oil in a large soup pot over medium heat.
Add the Italian sausage and cook for 6–8 minutes, breaking it into small pieces until browned and fully cooked. Drain excess grease if necessary.
Add the diced onion and carrots to the pot and sauté for 4–5 minutes until beginning to soften.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Pour in the chicken broth and add the dried basil, oregano, smoked paprika, and crushed red pepper flakes if using.
Add the roasted tomatoes along with any juices from the baking sheet, stirring gently to combine.
Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavours to develop.
Add the chopped zucchini and continue simmering for 7–10 minutes, until tender but not mushy.
Stir in the baby spinach and cook for another 1–2 minutes until wilted.
Taste and adjust the seasoning with salt and black pepper as needed.
Ladle the hot soup into bowls and finish with freshly grated Parmesan cheese and chopped fresh basil or parsley.