Sausage and Zucchini Soup
Sausage and Zucchini Soup is a hearty, flavorful broth filled with savory sausage, tender zucchini, and aromatic herbs. This comforting soup offers a delightful balance of rich, meaty flavors and light, fresh vegetables in every bite.
Servings - 4 servings
Ingredients
- 1 lb. ground Italian pork sausage
- 2 small zucchini
- 1 red bell pepper
- 1 small white onion
- 1 15 oz can diced tomatoes
- 3 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper
- Garnish: grated Parmesan cheese
- Side: salad
Instructions
- Open and drain the can of diced tomatoes.
- Chop the small zucchini into bite-size pieces. Seed and chop the red bell pepper. Finely chop the white onion.
- In a large stockpot or Dutch oven, brown the ground Italian sausage. Drain and return to the pot. Stir in the chopped zucchini, chopped red bell pepper and chopped white onion and saute for 4 to 5 minutes. Stir in the vegetable broth and then the dried thyme and dried basil. Let simmer for 10 to 15 minutes to allow the flavors to mingle. Season with salt and pepper to taste.
- Prepare the salad.
- Serve Sausage & Zucchini Soup with grated Parmesan garnish and a side salad
Freezer Meal Instructions
- Add all ingredients to freezer bag.
- Remove as much air as possible and seal. Add label to baggie.
- Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer.
- Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring all of the contents of the baggie into large saucepan or Dutch oven. Bring to bubbling and cook for 20 minutes.
- Serve with a side salad.