Ease into fall with this sausage zucchini soup. It combines fresh and pantry ingredients for one hearty bowl of soup.
- 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
- In a large dutch-oven, heat avocado oil over medium-high heat. Add sausage and cook until browned while breaking up the meat with a wooden spoon.
- Add onions, celery, bell pepper, and a pinch of salt. Cook until tender, 5-7 minutes, while stirring frequently. Stir in garlic and cook for 30 seconds or until fragrant.
- Add chicken stock, tomatoes, basil, parsley, and red chili flakes. Season with salt and pepper to taste. Bring 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.
- Canned Tomatoes: The soup has plenty of smokiness from the sausage. If you like extra smoky flavor, use fire-roasted tomatoes, otherwise, regular diced tomatoes work great.
- Leftovers: Leftover soup will last in the refrigerator for up to 4-5 days when stored in an airtight container. The soup will thicken when refrigerated. If desired, thin out with a splash of chicken stock. Reheat leftovers on the stovetop over medium heat.
Keywords: zucchini soup, sausage soup, easy soup