Zucchini Vegetable Soup with Italian Sausage

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A bowl of homemade zucchini vegetable soup with Italian sausage

Zucchini Vegetable Soup with Italian Sausage is a flavorful soup that’s perfect for an easy dinner. I’m a believer that soup is perfect all year long and not just when it’s cold outside. This savory soup is gluten-free and dairy-free.

A large bowl of vegetable soup with zucchini

How to Make Zucchini Vegetable Soup:

Steps to add more flavor to soup with onion and green peppers

Start by dicing a large onion and green bell pepper. Place in a large pot with one pound of bulk Italian sausage. Heat over medium heat until sausage is browned and vegetables are tender, then stir in four cups gluten-free chicken broth, basil, parsley, and salt. Bring to a boil.

Steps for chopping zucchini and adding it to zucchini vegetable soup.

While the soup is coming to a boil, chop up 2 small zucchinis by quartering lengthwise and then cutting them into 1/4-1/2 inch slices. Add the sliced zucchini, diced tomatoes, and frozen cauliflower to the soup.

Covering up a pot of soup to let simmer.

Cover the pot and let cook over medium heat for 10-12 minutes until the zucchini is tender. Then it’s ready to serve.

Can I Freeze Zucchini Vegetable Soup?

Yes, let the soup cool completely and place in freezer zip-lock bags and lay flat to freeze. To thaw place on a plate or pasta bowl and thaw in the refrigerator and then reheat.

More Gluten-Free & Dairy-Free Soups You’ll Love:

White Chicken Chili
Zuppa Toscana
Chicken Taco Soup
Easy Hamburger Soup
Chicken Tortilla Soup

Print

A bowl of zucchini vegetable soup with Italian sausage.

Zucchini Vegetable Soup with Italian Sausage


  • Author:
    MamaShire

  • Prep Time:
    10 minutes

  • Cook Time:
    25 minutes

  • Total Time:
    35 minutes

  • Yield:
    6 servings

  • Category:
    Main Course

  • Method:
    Stove Top

  • Diet:
    Gluten Free


Description

Zucchini Vegetable Soup with Italian Sausage is a delicious soup that’s perfect all year long. This savory soup is gluten-free and dairy-free.


Ingredients

1 lb bulk Italian sausage, gluten-free
1 large onion, diced
1 green bell pepper, diced
4 cups chicken broth, gluten-free
1 14 oz. can fire-roasted diced tomatoes, gluten-free
1 teaspoon dried basil or 1 tablespoon minced fresh basil
1 teaspoon dried parsley or 1 tablespoon minced fresh parsley
1/2 teaspoon salt
2 small zucchini
1 10 oz. package of frozen cauliflower rice


Instructions

Start by dicing a large onion and green bell pepper. Place diced onion and green bell pepper in a large pot with one pound of bulk Italian sausage. Heat over medium heat until sausage is browned and vegetables are tender, then stir in four cups gluten-free chicken broth, basil, parsley, and salt. Bring to a boil.

While the soup is coming to a boil, chop up 2 small zucchinis by quartering lengthwise and then cutting them into 1/4-1/2 inch slices. Add the sliced zucchini, diced tomatoes, and frozen cauliflower to the soup.

Stir, then cover the pot and let cook over medium heat for 10-12 minutes until the zucchini is tender. Serve warm. 

 

 


Notes

*Be sure to check that the packaged foods are gluten-free. 

Two pictures of zucchini vegetable soup.

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