Zucchini Vegetable Soup with Italian Sausage is a flavorful soup that’s perfect for an easy dinner. I’m a believer that soup is perfect all year long and not just when it’s cold outside. This savory soup is gluten-free and dairy-free.
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 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 and place in freezer zip-lock bags and lay flat to freeze. To thaw place on a plate or pasta bowl and 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
1/2 teaspoon salt
2 small zucchini
1 10 oz. package of frozen cauliflower rice
Instructions
Start by dicing a large onion and green bell pepper. Place diced onion and green bell pepper 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 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.
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