The New Way Making Recipe Zucchini Tomato Italian Sausage Soup Restaurant Style

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19 ingredients, 5 steps, cooking Zucchini Tomato Italian Sausage Soup

How are you all, at this time you get cook recipe Zucchini Tomato Italian Sausage Soup with 19 ingredients and 5 steps. Next this is how to prepare, please observe carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system 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 no suitable 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

1. It’s 2 tbsp : olive oil.
2. Prepare 1 lb : Italian sausage.
3. Prepare 2 cups : yellow onion (chopped).
4. Prepare 2 cups : mini bell peppers (chopped).
5. Prepare 4 : garlic cloves (minced).
6. It’s Pinch : red pepper flakes.
7. You need 1/4 cup : tomato paste.
8. Prepare 1 (16 oz) : can diced tomatoes.
9. You need 3 : zucchinis cut into bite size pieces.
10. It’s 1 tsp : kosher salt.
11. You need 1/2 tsp : black pepper.
12. Prepare 2 cups : chicken soup base.
13. It’s 4 cups : water.
14. It’s 1 cup : Colby jack cheese.
15. It’s Dash : worcestershire sauce.
16. It’s 1 cup : motzerella or feta.
17. It’s 2 tbsp : basil.
18. It’s 1/2 tbsp : thyme.
19. Prepare : Extra cheese for garnish.

If all cooking materials Zucchini Tomato Italian Sausage Soup it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking Zucchini Tomato Italian Sausage Soup

1. 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.
   
2. Once the Italian sausage meat has browned, add onion and bell pepper and saute for 4 minutes.
   
3. 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.
   
4. Bring the soup to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes.
   
5. Remove the soup from heat. Serve soup immediately with additional basil and cheese on top. Enjoy!
   
6. Finish and Enjoy.

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