Description
Packed with vibrant flavors and a medley of colorful vegetables, this soup is not only heartwarming but also nourishing.
Ingredients
Scale
- 2 cups (300 g) chopped onion
- 5 plum tomatoes, diced (about 500 g)
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 cup (60 g) tomato paste
- 2 quarts (2 liters) low-sodium chicken or vegetable broth
- 1 pound (450 g) Italian sweet sausage, casings removed
- 1 cup (100 g) diced celery
- 1 fresh thyme sprig
- 1 cup (100 g) coarsely grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 2 cups (200 g) diced red bell pepper
- 1 tablespoon Parmesan cheese (optional, for topping)
- A pinch of red pepper flakes
- ½ teaspoon black pepper
- 2 pounds (900 g) zucchini, cut into bite-sized pieces
- 1 tablespoon Parmesan rind (optional)
Instructions
- In a large pot, heat the extra-virgin olive oil over medium-high heat. Add the Italian sweet sausage, breaking it up into small bits as it cooks. Stir occasionally until the sausage is nicely browned and cooked through, roughly 5 minutes.
- Introduce the chopped onions, diced celery, and red bell pepper to the pot. Sauté these vegetables for about 4 minutes, stirring occasionally, until they become tender and slightly caramelized.
- Push the sautéed vegetables to the side of the pot, reduce the heat to medium, and introduce the minced garlic, red pepper flakes, and tomato paste to the center.
- Add the diced tomatoes, zucchini, black pepper, and pour in the broth. Stir well, ensuring the tomato paste is evenly distributed.
- Bring the soup to a gentle simmer, then cover the pot and let it cook for 10-15 minutes.
Notes
For optimal flavor, allow the soup to sit a day before serving, as it lets the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 300 kcal
- Sodium: 600 mg
- Protein: 16 g