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
Scale
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.
