Zucchini Tomato Italian Sausage Soup

Once the zucchini is added to the pot, try to avoid overcooking. The squash should be just tender.

Zucchini Tomato Italian Sausage Soup


INGREDIENTS
  • 1 tablespoon extra-virgin olive oil
  • 1 pound Italian sweet sausage, removed from casings
  • 2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups red bell pepper, diced (about one large pepper)
  • 2 tablespoons fresh garlic, minced
  • Pinch red pepper flakes
  • ¼ cup tomato paste
  • 5 fresh plum tomatoes, diced
  • 2 pounds zucchini cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 quarts good quality vegetable broth
  • 1 cup coarsely grated Parmesan cheese, plus more for serving
  • A few Parmesan cheese rinds (optional but recommended)
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh oregano chopped

INSTRUCTIONS
  1. In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.
  2. Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.
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