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Zucchini Tomato Italian Sausage Soup
Zucchini Tomato Italian Sausage Soup

Before you jump to Zucchini Tomato Italian Sausage Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to zucchini tomato italian sausage soup recipe. To cook zucchini tomato italian sausage soup you only need 19 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Zucchini Tomato Italian Sausage Soup:
  1. Provide 2 tbsp olive oil
  2. You need 1 lb Italian sausage
  3. Use 2 cups yellow onion (chopped)
  4. You need 2 cups mini bell peppers (chopped)
  5. Prepare 4 garlic cloves (minced)
  6. You need Pinch red pepper flakes
  7. Prepare 1/4 cup tomato paste
  8. Get 1 (16 oz) can diced tomatoes
  9. You need 3 zucchinis cut into bite size pieces
  10. You need 1 tsp kosher salt
  11. Prepare 1/2 tsp black pepper
  12. Get 2 cups chicken soup base
  13. Use 4 cups water
  14. Prepare 1 cup Colby jack cheese
  15. Get Dash worcestershire sauce
  16. Use 1 cup motzerella or feta
  17. You need 2 tbsp basil
  18. You need 1/2 tbsp thyme
  19. Prepare Extra cheese for garnish
Steps to make Zucchini Tomato Italian Sausage Soup:
  1. To make the zucchini tomato Italian sausage soup: In a large soup pot or large Dutch oven heat the olive oil over medium-high heat and once hot, add Italian sausage meat. Break up the meat while it cooks with a wooden spoon.
  2. Once the Italian sausage meat has browned, add onion and bell pepper and saute for 4 minutes.
  3. Move the meat and vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, chicken broth and Colby jack cheese and motzerella, along with basil and thyme and stir to combine.
  4. Bring the soup to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes.
  5. Remove the soup from heat. Serve soup immediately with additional basil and cheese on top. Enjoy!

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