If you’re craving a comforting bowl of homemade goodness, this Italian Sausage and Zucchini Soup Recipe is sure to become a new favorite in your kitchen. It combines savory Italian sausage with fresh vegetables and tender orzo pasta in a flavorful broth that warms you from the inside out. Every spoonful bursts with rustic, hearty flavors, making it perfect for a cozy dinner any night of the week. Plus, it’s surprisingly quick to make, packed with wholesome ingredients, and easy enough to whip up even on busy days.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the key to making this soup taste so vibrant and satisfying. Each component adds a unique layer that brings the dish to life—from the robust sausage and tender zucchini to the fragrant herbs and soothing broth.
- ½ pound bulk Italian sausage (mild or hot): Adds rich, savory depth and a satisfying protein base.
- 1 cup yellow onion (chopped): Provides a naturally sweet foundation when sautéed.
- ¾ cup celery (chopped): Brings a subtle crunch and fresh earthiness.
- ¾ cup carrot (peeled and chopped): Offers a touch of sweetness and bright color.
- 1 small green bell pepper (diced, about ¾ cup): Adds a mild peppery flavor and vibrant green hue.
- 2 teaspoons minced garlic: Infuses the broth with its signature aromatic warmth.
- 5 cups low sodium beef broth: Creates a hearty, savory liquid base to tie everything together.
- 14 ½ ounce can diced tomatoes (undrained): Adds tanginess and a pleasant texture contrast.
- 1 tablespoon minced fresh basil (or 1 teaspoon dried basil): Brings in a sweet, herbal brightness.
- 1 tablespoon minced fresh parsley (or 1 teaspoon dried parsley flakes): Provides a fresh, slightly peppery note.
- 1 teaspoon Italian seasoning: Combines classic Mediterranean herbs for a warm, balanced flavor.
- ¼ teaspoon salt (or to taste): Enhances all the natural flavors.
- ¼ teaspoon freshly ground black pepper: Adds a subtle spicy kick.
- 1 medium zucchini (cut into ½-inch pieces): Offers a tender, mild vegetable that absorbs the broth beautifully.
- ½ cup uncooked orzo pasta: Adds comforting, tiny pasta pearls that soak up the flavors.
- Parmesan cheese (grated, optional for serving): A nutty, salty finishing touch that melts perfectly into the hot soup.
How to Make Italian Sausage and Zucchini Soup Recipe
Step 1: Brown the Sausage
Start by heating a Dutch oven over medium heat and cooking the bulk Italian sausage. Break it up with your spoon as it browns, letting those spices really come alive as the meat crisps up. Once it’s beautifully browned and fully cooked, transfer the sausage to paper towels to drain excess grease—this step ensures your soup stays rich but not greasy, keeping the flavors balanced and satisfying.
Step 2: Sauté the Vegetables
Next, remove any remaining grease from the pot, then add a tablespoon of olive oil. Return the pot to medium heat and toss in the onion, celery, carrot, and bell pepper. Stir occasionally as these veggies soften and release their natural sweetness, working together to build a complex flavor base. Garlic goes in last, cooking for just a couple of minutes until fragrant—be careful not to burn it, as garlic can quickly turn bitter.
Step 3: Combine Ingredients and Simmer
Return the browned sausage to the pot, then pour in the beef broth and canned diced tomatoes, keeping the juice for extra flavor. Add the fresh herbs like basil and parsley along with Italian seasoning, salt, and pepper. Bring the mixture up to a boil, then stir in the zucchini pieces and uncooked orzo pasta. Let everything bubble gently as it simmers on medium-low heat with the lid on. This allows the orzo to become tender and the zucchini to soak up all those savory juices, which takes about 12 to 15 minutes.
Step 4: Serve and Enjoy
When your soup is perfectly cooked, it’s time to ladle it into bowls and add a sprinkle of Parmesan cheese if you like. The cheese melts slightly into the broth, adding a luscious, creamy touch that elevates each spoonful. This moment is pure comfort on a chilly day, inviting you to savor every flavorful bite.
How to Serve Italian Sausage and Zucchini Soup Recipe
Garnishes
A simple sprinkle of freshly grated Parmesan cheese is a classic choice that enhances the soup’s richness. You can also add a few torn fresh basil leaves on top for a pop of color and refreshing aroma, or a light drizzle of good-quality olive oil for extra silkiness. A cracked black pepper mill right at the table adds a nice finishing touch too.
Side Dishes
This soup pairs wonderfully with rustic Italian bread or a crusty baguette to soak up every last drop of broth. For a light salad, a crisp romaine salad dressed with lemon vinaigrette balances the hearty nature of the soup. If you want something extra hearty, garlic bread or cheesy focaccia can complement the meal beautifully.
Creative Ways to Present
To impress your guests, serve this soup in individual mini Dutch ovens or attractive soup bowls. You can layer in a little Parmesan at the bottom and top before ladling the soup for an elegant presentation. Garnish with fresh herbs and a Parmesan crisp on the side for a charming twist. Or pack into large mason jars for a grab-and-go lunch or picnic option that still feels gourmet and satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Sausage and Zucchini Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the flavors and freshness. The pasta may absorb more liquid as it sits, so consider adding a splash of broth or water when reheating to get the perfect consistency back.
Freezing
You can freeze this soup for longer storage, but for best texture, it’s recommended to remove the orzo before freezing and add freshly cooked orzo when reheating. The zucchini and sausage freeze well, making this dish a great make-ahead option for busy weeknights or unexpected guests.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally until warmed through. Add a little broth or water if it feels too thick. If you’ve frozen the soup without pasta, cook fresh orzo and stir it in just before serving for the best taste and texture.
FAQs
Can I use turkey or chicken sausage instead of Italian sausage?
Absolutely! While Italian sausage adds a signature robust flavor, turkey or chicken sausage works well for a lighter version. Just choose a variety with Italian seasoning to keep the flavor profile close to the original recipe.
Is it necessary to use fresh herbs, or can I use dried?
You can use either fresh or dried herbs in this Italian Sausage and Zucchini Soup Recipe. Fresh herbs add a brighter, more vibrant note, while dried herbs provide concentrated flavor. Just remember to adjust quantities—dried herbs are more potent, so use about one-third the amount of fresh herbs.
Can I substitute the orzo pasta with something else?
Yes! You can substitute orzo with other small pasta shapes like ditalini, small shells, or even acini di pepe. Alternatively, for a low-carb version, try cauliflower rice or omit the pasta entirely and add extra vegetables for bulk.
Does this soup freeze well with the pasta included?
Pasta tends to absorb broth and change texture after freezing. For the best results, freeze the soup without the orzo and add freshly cooked pasta when reheating. This keeps the pasta tender and prevents it from becoming mushy.
Can I make this recipe in a slow cooker?
Definitely! Brown the sausage first, then add all the ingredients to your slow cooker. Cook on low for 4 to 6 hours. Add the zucchini and orzo during the last 30 minutes to keep them from overcooking and losing texture.
Final Thoughts
This Italian Sausage and Zucchini Soup Recipe is one of those dishes that feels like a warm hug in a bowl—simple, wholesome, and packed with vibrant flavors. Whether you’re cooking for your family or a group of friends, it’s sure to delight and satisfy. Give it a try, and I promise it will become a cherished recipe you’ll return to again and again!
Print
Italian Sausage and Zucchini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Sausage and Zucchini Soup combines flavorful bulk Italian sausage with fresh vegetables and tender orzo pasta in a savory tomato and beef broth base. Perfect for a comforting meal, this soup is easy to prepare and packed with Italian herbs and vibrant ingredients for a rich and satisfying dish.
Ingredients
Sausage and Vegetables
- ½ pound bulk Italian sausage (mild or hot)
- 1 cup yellow onion, chopped
- ¾ cup celery, chopped
- ¾ cup carrot, peeled and chopped
- 1 small green bell pepper, diced (about ¾ cup)
- 2 teaspoons minced garlic
Broth and Seasonings
- 5 cups low sodium beef broth
- 14 ½ ounce can diced tomatoes, undrained
- 1 tablespoon minced fresh basil (or 1 teaspoon dried basil)
- 1 tablespoon minced fresh parsley (or 1 teaspoon dried parsley flakes)
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
Additional Ingredients
- 1 medium zucchini, cut into ½-inch pieces
- ½ cup uncooked orzo pasta
- Parmesan cheese, grated (optional, for serving)
- 1 tablespoon olive oil
Instructions
- Cook the sausage: In a Dutch oven over medium heat, cook the bulk Italian sausage, breaking it up with a spoon until it is crumbled and browned. Use a slotted spoon to transfer the browned sausage to a double layer of paper towels to drain excess fat. Set aside.
- Sauté the vegetables: Drain off any excess grease from the pot or absorb it with paper towels. Add 1 tablespoon of olive oil to the pot and return it to medium heat. Add the chopped onion, celery, carrot, and diced green bell pepper. Cook, stirring occasionally, until the vegetables start to become tender, about 5 to 6 minutes. Add the minced garlic and cook for another 1 to 2 minutes to release its aroma.
- Combine and simmer soup: Return the cooked sausage to the pot. Pour in the low sodium beef broth and undrained diced tomatoes. Stir in the fresh or dried basil, parsley, Italian seasoning, salt, and freshly ground black pepper. Bring the mixture to a boil. Then stir in the zucchini pieces and uncooked orzo pasta. Allow the soup to return to a boil before reducing the heat to medium-low, covering the pot, and simmering for 12 to 15 minutes until the zucchini and orzo are tender.
- Serve: Ladle the soup into bowls and serve hot. Offer grated Parmesan cheese on the side for optional topping to enhance flavor and add a creamy texture.
Notes
- Use mild or hot Italian sausage depending on your spice preference.
- To make this soup quicker, use pre-chopped vegetables if available.
- Low sodium broth helps control the saltiness; adjust salt to taste at the end.
- Parmesan cheese is optional but adds richness to the soup when served.
- Make sure not to overcook the orzo so it maintains a pleasant texture.
