Italian Sausage and Zucchini Soup
Italian Sausage and Zucchini Soup comes together in one pot with crumbled sausage, zucchini, orzo, and tomatoes. Garnish each serving with Parmesan and add some crusty bread on the side for the perfect cozy meal.
This lovely Italian Sausage and Zucchini Soup is the perfect recipe to take you from summer into fall. It makes the most of late-season zucchini and turns it into a rustic pot of soup that brings on all those cozy fall feels.
The flavor profile is distinctly Italian with tomatoes, orzo pasta, and a blend of fresh and dried herbs. It’s hearty enough to stand alone but even better with some crusty bread for dipping.
One recipe of this Italian Sausage and Zucchini Soup yields about six generous bowls or smaller cups with leftovers to enjoy the next day. It’s hearty and satisfying while still being surprisingly light on calories.
Ingredient Notes
- Italian sausage: Bulk Italian sausage (without casings) keeps things simple and adds tons of flavor. Go with mild for a classic taste, or hot if you like a little kick.
- Beef broth: I like using low sodium so I can season to taste as the soup cooks.
- Tomatoes: A can of diced tomatoes (juices included) gives the broth body and that rustic Italian flavor.
- Seasoning: The soup is simply seasoned with Italian seasoning and salt and freshly ground black pepper, to taste,
- Fresh herbs: Fresh basil and parsley really brighten up the soup. If you only have dried, they’ll work just fine too.
- Zucchini: Cut into ½-inch pieces so it stays tender but not mushy. This is the perfect way to use up late summer zucchini.
- Other vegetables: Onion, celery, and carrot make up the classic soup base, and the green bell pepper adds a distinctive flavor that works so well with the pasta and tomatoes.
- Orzo: This tiny pasta adds just enough heartiness without taking over the soup. I love this pasta in soups and other recipes like my Orzo Salad with Spinach and Feta and Creamy Orzo and Mushrooms.
- Parmesan: This is optional, but I highly recommend adding some big grates of fresh Parmesan to your bowl. Delicious!
How to Make Italian Sausage and Zucchini Soup
- On the stove in a large pot or Dutch oven, cook and crumble the sausage. Transfer it to a double layer of paper towels to drain and set it aside.
- In the empty pot, sauté the vegetables (onion, celery, carrots, and bell pepper), then add the garlic.
- Add the cooked sausage back to the pot with the tomatoes, dried seasonings, and herbs.
- Add the broth and bring it to a boil. Stir in the zucchini and orzo, then cover and simmer until the zucchini is tender and the orzo is cooked but still has a little bite.
Storage Tips
Refrigerate: Transfer the cooled soup to an airtight container and refrigerate for up to 4 days. The orzo tends to soak up the broth as it sits, so just add a splash of broth or water when you reheat it, if needed.
Freeze: This soup also freezes well for up to 3 months. I like to portion it into individual servings to keep in the freezer for an easy lunch. Just thaw it overnight in the fridge, then warm it up gently on the stove.
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Italian Sausage and Zucchini Soup
Italian Sausage and Zucchini Soup comes together in one pot with crumbled sausage, zucchini, orzo, and tomatoes. Garnish each serving with Parmesan and add some crusty bread on the side for the perfect cozy meal.
Ingredients
- 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
- 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
- 1 medium zucchini, cut into ½-inch pieces
- ½ cup uncooked orzo pasta
- Parmesan cheese, grated, optional for serving
Instructions
In a Dutch oven over MEDIUM heat, cook the sausage, breaking it up with a spoon, until crumbled and browned. Use a slotted spoon to transfer the sausage to a double layer of paper towels to drain. Set aside.
Drain off any excess grease from the pot (or dab it up with paper towels) and add 1 tablespoon olive oil. Return the skillet to MEDIUM heat and add the onion, celery, carrot, and bell pepper. Cook, stirring occasionally, until starting to get tender, about 5 to 6 minutes. Add the garlic and cook for an additional minute or two. Return the cooked sausage to the pan and add the broth, tomatoes, basil, parsley, Italian seasoning, salt, and pepper, and bring to a boil. Stir in the zucchini and orzo and return to a boil, then reduce the heat to MEDIUM-LOW and cook, covered, until the zucchini and orzo are tender, 12 to 15 minutes.
Serve with Parmesan on the side, if desired.
Notes
Refrigerate: Transfer the cooled soup to an airtight container and refrigerate for up to 4 days. The orzo tends to soak up the broth as it sits, so just add a splash of broth or water when you reheat it, if needed.
Freeze: This soup also freezes well for up to 3 months. I like to portion it into individual servings to keep in the freezer for an easy lunch. Just thaw it overnight in the fridge, then warm it up gently on the stove.
Nutrition
Serving: 1 bowl · Calories: 231 kcal · Carbohydrates: 19 g · Protein: 12 g · Fat: 12 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Cholesterol: 29 mg · Sodium: 773 mg · Potassium: 896 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 3001 IU · Vitamin C: 27 mg · Calcium: 63 mg · Iron: 2 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.