Zucchini Tomato Soup

This soup is a household favorite. It comes together quickly, freezes well, and pairs nicely with warm, crusty bread. I make it for company and send it to families that need some love, and everyone raves over it. If you little one doesn’t like soup, serve a tiny amount with a grilled cheese sandwich for dipping.

Zucchini Tomato Soup

Zucchini Tomato Soup

Yield: 10
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound sweet Italian sausage, removed from casings
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 large carrots, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, diced
  • Pinch red pepper flakes
  • 1/4 cup tomato paste
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2, 14 ounce cans diced tomatoes
  • 2 pounds zucchini, diced
  • 2 quarts chicken stock
  • 1 parmesan cheese rind
  • 3/4 cup grated parmesan cheese
  • 2 Tablespoons cream cheese (optional, for added creaminess) 
  • 1 ,14 ounce can great northern beans, rinsed and drained

Instructions

  1. Heat oil in a large pot or Dutch oven over medium high heat.  Add the sausage and cook until browned, breaking it up as it cooks.
  2. Once the meat is browned, add the onion, celery, carrots, bell pepper and garlic.  Sautee for 3-5 minutes.
  3. Add red pepper flakes, tomato paste, and dried herbs.  Cook 2 more minutes.
  4. Add diced tomatoes, zucchini, chicken stock and parmesan rind.  
  5. Bring mixture to a boil then reduce to a simmer and cover.  Cook for 10 more minutes. 
  6. Add in parmesan cheese, cream cheese (if using), and beans.
  7. Discard parmesan rind. 
  8. Serve immediately with crusty bread.
Created using The Recipes Generator
Soups and StewsElizabeth Elam