simple cooking recipe Zucchini Tomato Italian Sausage Soup with 19 ingredients and 5 stages of easy cooking, which is tasty delicious.
Without fail recipe ultimate Zucchini Tomato Italian Sausage Soup easy, delicious, practical.
Good Afternoon all, at this time you can make recipe Zucchini Tomato Italian Sausage Soup with 19 ingredients and 5 steps. Below this is how to make it, please pay attention carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 19 ingredients and 5 stages of easy cooking Zucchini Tomato Italian Sausage Soup.
Ingredients for Zucchini Tomato Italian Sausage Soup
Prepare : olive oil.
Prepare : Italian sausage.
Needed : yellow onion (chopped).
Needed : mini bell peppers (chopped).
Prepare : garlic cloves (minced).
Prepare : red pepper flakes.
Prepare : tomato paste.
Needed : can diced tomatoes.
Prepare : zucchinis cut into bite size pieces.
Prepare : kosher salt.
Prepare : black pepper.
Needed : chicken soup base.
Needed : water.
Prepare : Colby jack cheese.
Prepare : worcestershire sauce.
Prepare : motzerella or feta.
Needed : basil.
Needed : thyme.
Needed : Extra cheese for garnish.
If all raw materials Zucchini Tomato Italian Sausage Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Zucchini Tomato Italian Sausage Soup
To make the zucchini tomato Italian sausage soup: In a large soup pot or large Dutch oven heat the olive oil over medium-high heat and once hot, add Italian sausage meat. Break up the meat while it cooks with a wooden spoon..
Once the Italian sausage meat has browned, add onion and bell pepper and saute for 4 minutes..
Move the meat and vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, chicken broth and Colby jack cheese and motzerella, along with basil and thyme and stir to combine..
Bring the soup to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes..
Remove the soup from heat. Serve soup immediately with additional basil and cheese on top. Enjoy!.
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