Zucchini Vegetable Soup with Italian Sausage is a flavorful soup perfect for an easy dinner. It’s loaded with zesty sausage, peppers, zucchini, diced tomatoes, and cauliflower rice. It’s hearty and satisfying. For another gluten-free and dairy-free soup, try my Zuppa Toscana.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!
Jump to:
Ingredients
- bulk Italian sausage, gluten-free
- large onion, diced
- green bell pepper, diced
- chicken broth, gluten-free
- fire-roasted diced tomatoes, gluten-free
- basil
- parsley
- sea salt
- zucchini
- cauliflower rice
See the recipe card below for exact amounts.
How to Make Zucchini Vegetable Soup:
Start by dicing a large onion and green bell pepper. Place in a large pot with one pound of bulk Italian sausage. Heat over medium heat until sausage is browned and vegetables are tender, then stir in four cups of gluten-free chicken broth, basil, parsley, and salt. Bring to a boil.
While the soup is coming to a boil, chop up 2 small zucchinis by quartering lengthwise and then cutting them into 1/4-1/2 inch slices. Add the sliced zucchini, diced tomatoes, and frozen cauliflower to the soup.
Cover the pot and let cook over medium heat for 10-12 minutes until the zucchini is tender. Then, it’s ready to serve.
Can I Freeze Zucchini Vegetable Soup?
Yes, let the soup cool completely, then put it in freezer zip-lock bags and lay it flat to freeze. To thaw, place it on a plate or pasta bowl, thaw in the refrigerator, and then reheat.
More Gluten-Free & Dairy-Free Soups You’ll Love:
White Chicken Chili
Zuppa Toscana
Chicken Taco Soup
Easy Hamburger Soup
Chicken Tortilla Soup
Zucchini Vegetable Soup with Italian Sausage
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stove Top
- Diet: Gluten Free
Description
Zucchini Vegetable Soup with Italian Sausage is a delicious soup that’s perfect all year long. This savory soup is gluten-free and dairy-free.
Ingredients
- 1 lb bulk Italian sausage, gluten-free
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cups chicken broth, gluten-free
- 1 14 oz. can fire-roasted diced tomatoes, gluten-free
- 1 teaspoon dried basil or 1 tablespoon minced fresh basil
- 1 teaspoon dried parsley or 1 tablespoon minced fresh parsley
- ½ teaspoon sea salt
- 2 small zucchini
- 1 10 oz. package of frozen cauliflower rice
Instructions
- Start by dicing a large onion and green bell pepper. Place the diced onion and green bell pepper in a large pot with one pound of bulk Italian sausage. Heat over medium heat until the sausage is browned and the vegetables are tender, then stir in four cups of gluten-free chicken broth, basil, parsley, and salt. Bring to a boil.
- While the soup is coming to a boil, chop up 2 small zucchinis by quartering lengthwise and then cutting them into 1/4-1/2 inch slices. Add the sliced zucchini, diced tomatoes, and frozen cauliflower to the soup.
- Stir, then cover the pot and let cook over medium heat for 10-12 minutes until the zucchini is tender. Serve warm.
Notes
*Be sure to check that the packaged foods are gluten-free.
Ground beef can be used in place of the Italian sausage.
Leave a Reply