Italian Sausage Soup with Zucchini
This Italian Sausage Soup recipe is one of my family’s favorites! It’s a one pot meal with big depth of flavor and tons of vegetables.
I have to admit to you that before this winter, I hadn’t really considered using Italian sausage in soup! But I was browsing through an old cookbook from the Mennonites near my hometown, and one of the soup recipes caught my eye. It had so many veggies in it. which immediately made me want to try it.
I made some changes to modernize the ingredients, and it turned out so great! We tested it three more times using different varieties of Italian sausage and modifying the veggies and came up with the final recipe below.
One change I made was adding diced zucchini! I always have a lot of zucchinis to use in the fall, and this recipe uses a lot of it! Plus, it keeps a good crisp texture, which I love.
Okay, I’m almost done tell you how great this Italian Sausage and Zucchini soup is, but before I do, I wanted to also add that the leftovers taste even better the next day! Now, I’m done.
Recipe Substitutions and Additions
The beauty of this recipe is that it uses everyday ingredients! I want you to feel empowered to make substitutions and additions to best use what you have on hand. Here are a few ideas:
- Instead of great northern beans, try cannellini beans. Any variety of white beans that you care for will work!
- Fresh garlic is a wonderful addition if you have it. Add for the last 30 seconds of sautéing the carrots and onions.
- Instead of cabbage, try shredded baby kale or chopped fresh spinach.
- If you have canned diced tomatoes with herbs, onion or garlic, that is fine to use! Crushed tomatoes also work.
- Instead of the beans, add pasta to the soup for the last 15 minutes of cooking. A small pasta shape like ditalini pasta or mini shells is best.
- Add a handful of diced celery or potatoes along with the carrots.
Have extra zucchini to use up after you make this Italian Sausage and Zucchini Soup? Try my Chocolate Chip Zucchini Muffins, Garlic Butter Steak Bites and Zucchini or Easy Air Fryer Zucchini Chips.
Serving Suggestions
Serve this soup warm with a sprinkle of Parmesan cheese and Italian herbs, like basil or Italian parsley.
On the side, I recommend having crackers, crusty bread or garlic toast. Add an Italian side salad or grinder salad for greens! For dessert, try making small batch brownies or brownie cookies.
Saving Leftover Soup
I think this soup is even better the day after! Allow it to cool completely, then store in an airtight container in the fridge for up to 3 days.
I hope that you love this Italian Sausage Zucchini Soup! If you make it, I’d love to hear how it went in the comments below.
Italian Sausage Soup with Zucchini
Ingredients
- 1 pound Italian sausage, mild or sweet
- 2 teaspoons olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
Step 2:
- 3 cups beef broth, or chicken broth
- 1 zucchini, diced
- 15 ounces diced tomatoes, canned
- 2 cups cabbage, finely shredded
- 1 teaspoon basil, dried
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Step 3:
- 15 ounces Great Northern Beans, undrained
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- To a large pot, add Italian sausage. Cook over medium-high heat for 5-7 minutes, stirring and crumbling the sausage.
- Remove the sausage and allow to drain on a paper towel lined plate.
- To the same pot, add the olive oil and heat over medium-high heat. Add carrots and onion to the hot oil. Sauté for 5 minutes. or until the onion begins to soften, scraping the bottom of the pot occasionally with a wooden spoon.
- Step 2: Add broth, diced zucchini, canned tomatoes, cabbage, basil, oregano, paprika and garlic powder. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and allow to simmer for one hour.
- Step 3: Add beans, cooked sausage, sugar, salt, black pepper and red pepper flakes. Allow to simmer for 20 minutes more.
- Serve warm with fresh herbs to garnish.
