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A bowl of zucchini vegetable soup with Italian sausage.

Zucchini Vegetable Soup with Italian Sausage

  • Author: MamaShire
  • 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

Scale

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.