Zucchini Sausage soup

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Welcome in the -BER months with this cozy zucchini sausage soup.

This sausage zucchini soup uses the last of your summer harvest and makes a great healthy and flavorful lunch or dinner for those late summer into early fall days.  Prep it ahead of time for a highly nutritious meal.  Top with some cheese and serve with some crusty bread for the perfect comfort meal.

This recipe is a must have for soup season!   Scroll down for my easy recipe and be sure to pin it for later.

And for more ideas for cozy season and the -Ber months, check out my list here.

 

Zucchini Sausage Soup

Ingredients:

• 1/2 onion diced
• 1 Tbsp minced garlic
• 2 packs Italian sweet sausage
• 1 large zucchini diced
• 1 14.5 oz can diced tomatoes
• 1 28 oz can crushed tomatoes
• 2 cups vegetable or chicken broth
• salt/pepper (to taste)
• 1/2 tsp oregano
• chopped fresh basil (to taste)
• 1 box Diltalini pasta
• Parmesan cheese (for topping)

 

Directions:

1.) In a large pot over medium heat, add some olive oil.

2.) Brown the garlic and onions. Then add in the sausage and allow to brown.

3.) Stir in the tomatoes, zucchini, broth, and seasonings, stirring to combine.

4.) Allow to simmer for 40 minutes.

5.) While the soup is simmering, in a separate pot, bring water to a boil and prepare the Diltalini pasta.

6.) Drain the pasta and allow to cool.

7.) When ready to serve, add the pasta and top with some freshly grated Parmesan cheese.

Enjoy!!!

 

 

Some of my other favorite soups

Medicine Ball Chicken Noodle Soup

Tomato spinach tortellini soup

My favorite recipes for soup season

 

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