30-Minute Zucchini Tomato Italian Sausage Soup (Hearty & Healthy)
This fast and hearty Zucchini Tomato Italian Sausage Soup combines savory Italian sausage, tender zucchini, aromatic vegetables, and a rich tomato-herb broth. Packed with flavor and ready in just 30 minutes, it’s the perfect healthy weeknight soup.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 lb Italian sweet sausage, casings removed
- 1 cup diced celery
- 2 cups chopped onion
- 2 cups red bell pepper, diced
- 2 cloves garlic, minced
- pinch red pepper flakes (optional)
- 0.25 cup tomato paste
- 2 lbs zucchini, cut into bite-sized pieces
- 5 fresh plum tomatoes, diced (or 14.5 oz can diced tomatoes)
- 2 quarts low-sodium chicken broth or vegetable broth
- 1 cup coarsely grated Parmesan cheese (optional, for serving)
- 2 Tbsp chopped fresh basil
- 1 fresh thyme sprig (optional)
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium-high. Add the Italian sausage and cook, breaking it up, until browned. Drain excess grease.
- Add chopped onion, celery, and bell pepper. Sauté for about 4 minutes until slightly softened.
- Move meat and veggies aside. Reduce heat to medium. Add garlic, red pepper flakes, and tomato paste to center of pot. Cook 2 minutes, stirring constantly, then mix everything together.
- Add diced tomatoes, zucchini, salt, pepper, broth, basil, and thyme sprig. Stir well to combine.
- Bring to a simmer. Cover and cook for 10–15 minutes, until zucchini is tender. Remove thyme sprig before serving.
- Serve hot with fresh basil and Parmesan cheese.
Notes
Do not overcook the zucchini—remove from heat as soon as it becomes tender-crisp for the best texture.