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Before you jump to Zucchini Tomato Italian Sausage Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
The benefits of healthy eating are today being given more attention than ever before and there are many reasons for doing this. Poor diet is one factor in health problems such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get people to adopt a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, merely making a few modest changes can positively affect day-to-day eating habits.
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Evidently, it’s not hard to begin incorporating healthy eating into your daily routine.
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 need 19 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Zucchini Tomato Italian Sausage Soup:
- You need olive oil
- Use Italian sausage
- Take yellow onion (chopped)
- You need mini bell peppers (chopped)
- Use garlic cloves (minced)
- Get red pepper flakes
- Prepare tomato paste
- Take can diced tomatoes
- Get zucchinis cut into bite size pieces
- Provide kosher salt
- Take black pepper
- You need chicken soup base
- Use water
- Get Colby jack cheese
- Prepare worcestershire sauce
- Get motzerella or feta
- You need basil
- Provide thyme
- You need Extra cheese for garnish
Steps to make Zucchini Tomato Italian Sausage Soup:
- 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.
- Once the Italian sausage meat has browned, add onion and bell pepper and saute for 4 minutes.
- 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.
- Bring the soup to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes.
- Remove the soup from heat. Serve soup immediately with additional basil and cheese on top. Enjoy!
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