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.
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
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.
*Be sure to check that the packaged foods are gluten-free.