Name: Sausage Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 Tbsp. avocado oil or olive oil; 8-10 oz. mild Italian sausage; 1 medium onion, chopped, about 1 cup; 1-2 stalks celery, chopped, about 1/2 cup; 1 medium green bell pepper, chopped; 2 large cloves garlic, minced; 4 cups chicken stock; 1 (14.5 oz.) can diced tomatoes; 1 Tbsp. fresh minced basil or 1 tsp. dried basil; 1 Tbsp. fresh minced parsley or 1 tsp. dried parsley; Pinch red chili flakes; 1 (8-10 oz.) zucchini, cut in half horizontally then sliced 1/4-inch thick; 1/2 cup dry orzo; Kosher salt and fresh black pepper; Fresh basil, thinly sliced; Freshly grated Parmesan cheese

Jump to Recipe·Print Recipe

Ease into fall with this sausage zucchini soup. It combines fresh and pantry ingredients for one hearty bowl of soup.

Best End of Summer Soup

Here’s another delicious way to use up fresh zucchini: turn it into hearty soup with Italian sausage, tomatoes, fresh herbs, and orzo. It’s the perfect soup to make at the end of summer with extra zucchini from the garden.

This hearty sausage zucchini soup is full of fresh, wholesome flavors. It comes together pretty easily too!

I personally love this soup because it combines ingredients that I normally have in my pantry and fresh ingredients that are easy to find year-round.

Few Tips About Zucchini

Buy zucchini that’s plump and firm without blemishes or soft spots.
Zucchini skin is soft, thin, and edible, so no need to peel it.
Store fresh, unwashed zucchini in a plastic bag in the refrigerator for up to one week.

Ingredients You Will Need for Soup:

Italian sausage
Yellow onion
Celery
Green bell pepper
Garlic
Chicken stock
Canned diced tomatoes
Fresh basil and parsley
Red chili flakes
Zucchini
Orzo
Avocado oil, kosher salt, and black pepper

How to Make Sausage Zucchini Soup

Wash, dice, and chop all of the vegetables before you begin cooking. Vegetables can be prepared few days in advance and kept refrigerated until ready to cook.

Zucchini is best sliced right before cooking. Cut the zucchini in half horizontally then slice into half circles 1/4-inch thick.

Step 1: Cook the sausage – Heat avocado oil over medium-high heat in a dutch-oven or soup pot. Cook the sausage until browned and crumbled.

Step 2: Cook the vegetables – Stir in onions, celery, bell pepper, and a pinch of salt. Cook until tender. Add the garlic and cook until fragrant.

Step 3: Add everything else in – Add chicken stock, tomatoes, basil, parsley, and red chili flakes. Season soup with salt and pepper to taste. Bring it to a simmer. Stir in zucchini and orzo. Reduce heat and cook partially covered until tender, 10-12 minutes. Serve with fresh basil and Parmesan cheese.

Leftover Soup

Leftover sausage and zucchini soup will last in the refrigerator for up to 4-5 days when stored in an airtight container. Soup will thicken when refrigerated. You can thin out with a splash of chicken stock when reheating.

Reheat leftover soup over medium heat in a small saucepan or soup pot, stirring occasionally, until hot.

More Zucchini Recipes

Craving more end-of-season zucchini recipes? Here are a few more great options:

If you try Sausage Zucchini Soup, don’t forget to leave feedback and a rating.