Loaded with zucchini, bell peppers, tomatoes and Italian sausage in a savory herb-infused broth, a big pot of Italian vegetable soup simmering on the stove is like nothing else. Not only is it incredibly delicious, but this nutritious one-pot wonder is an excellent way to use up your garden’s summer zucchini surplus.
This recipe requires just five minutes of prep time, making it perfect for busy weeknights or lazy weekends. Leftovers of this hearty soup freeze well and are great on chilly days.
Ingredients for Italian Vegetable Soup
- Italian sausage: Italian sausage is the main protein in this soup, adding richness and a classic Italian flavor.
- Onion: Chopped onion provides a sweet and aromatic base for the soup.
- Celery: Chopped celery adds a fresh, crunchy texture to the soup.
- Green pepper:Â Chopped green peppers contribute crunch and a subtle sweetness. Use red or yellow peppers for added color.
- Sugar:Â Sugar helps to balance the acidity of the tomatoes. It also adds a touch of sweetness to the soup.
- Herbs:Â Dried herbs like basil and oregano give this soup its distinctive Italian flavor and complement each other.
- Tomatoes:Â A can of undrained whole tomatoes provides a rich tomato base for this soup.
- Zucchini: Zucchini is the star of this recipe, adding a fresh, mild flavor and tender texture to a bowl of Italian vegetable soup.
- Grated Parmesan cheese (optional): Grated cheese is an optional but highly recommended garnish for your finished soup.
Directions
Step 1: Brown the sausage and onion
In a Dutch oven, brown the Italian sausage with the chopped onion over medium heat until the sausage is no longer pink. Drain any excess fat.
Step 2: Add the vegetables and spices
Add the chopped celery, green pepper, sugar, salt, basil, oregano, pepper and tomatoes (with their juice). Stir well to combine.
Step 3: Simmer the soup
Cover the Dutch oven and simmer the soup for one hour, allowing the flavors to meld together and the vegetables to soften.
Editor’s Tip: Stir occasionally to prevent sticking and to ensure that the soup cooks evenly.
Step 4: Add zucchini
Stir in the diced zucchini and simmer for an additional 10 minutes or until the zucchini is tender. Sprinkle each serving with grated Parmesan, if desired.
Italian Vegetable Soup Variations
- Incorporate some spice:Â Add a pinch of crushed red pepper flakes or a few dashes of hot sauce for a spicier soup.
- Add some cheese: For an even creamier texture in this Italian sausage vegetable soup, stir in a cup of shredded mozzarella cheese just before serving.
- Make it meatless: Substitute the Italian sausage with a plant-based meat alternative. Alternatively, you can amp up the soup’s vegetable content by adding in chopped mushrooms and carrots.
- Add more protein: Add a can of cannellini or garbanzo beans for extra protein and heartiness in this soup.
- Use different vegetables: Depending on the time of year you make this recipe, you can swap out the zucchini for other seasonal vegetables like eggplant or winter squash.
How to Store Italian Vegetable Soup
Any leftovers can be stored in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave before serving.
Can you freeze Italian vegetable soup?
Yes, you can freeze leftovers of this Italian vegetable soup recipe for up to three months. Allow the soup to cool completely before transferring it to freezer-safe containers. Let it thaw in the refrigerator overnight before reheating.
Italian Vegetable Soup Tips
Can you use different types of sausage?
Swapping out the type of sausage in this recipe is a great way to play with the flavors. Use spicy Italian sausage, turkey sausage or, if you’re making this for Meatless Monday, a plant-based alternative to suit your tastes.
What can you serve with Italian vegetable soup?
A bowl of this Italian vegetable soup pairs exceptionally well with a slice of Italian cheese bread, a side kale salad or a simple pasta dish to round out a filling weeknight meal.
How can you thicken the soup?
To thicken this Italian vegetable soup, mix a few tablespoons of cornstarch with cold water or cooled soup broth to create a cornstarch slurry. Once the soup is almost finished simmering, transfer the slurry to the pot and stir to combine.
What are some good toppings for Italian vegetable soup?
In addition to Parmesan cheese, garnish a bowl of this Italian sausage and vegetable soup with homemade croutons, freshly chopped basil or a drizzle of spinach pesto.
