Warm Sausage And Zucchini Soup Recipe – Cozy Delight At Home

Welcome to our kitchen, where flavors bloom, and traditions thrive. Today, we’re unraveling the rich tale behind our enticing Sausage and Zucchini Soup. This hearty concoction embodies comfort and culinary adventure in every bowl. 

With humble origins tracing back to rustic family kitchens, this dish has transformed, blending familiar comfort with an exquisite burst of flavors.

Every ingredient contributes to a symphony of taste, making this dish more than just a soup—it’s an ode to the simple yet profound pleasure of home cooking. 

Savory sausage, tender zucchini, aromatic herbs, and the warmth of the broth all converge to offer a sensory experience that’ll keep you coming back for more.

This recipe isn’t just about the ingredients; it’s about sharing the warmth, passion, and secrets to creating a soup that echoes generations of kitchen wisdom. 

Let’s stir the pot together and discover the legacy of the Sausage and Zucchini Soup. Let’s dive into a culinary journey where every slurp tells a story.

What Is Sausage And Zucchini Soup?

Sausage and Zucchini Soup is a hearty, flavorful dish that combines the savory goodness of sausage with the fresh and light taste of zucchini. It’s a versatile soup that can be enjoyed across different seasons, served hot or slightly chilled.

The star of this soup is the sausage, which imparts a rich depth of flavor. The type of sausage used can vary depending on personal preference or regional varieties, such as Italian sausage, smoked sausage, or even chorizo.

The zucchini provides a vegetal freshness and a slightly sweet note that balances out the savory sausage.

Additionally, this soup usually includes a range of other vegetables like onions, carrots, and celery, along with garlic and herbs for extra layers of flavor.

Some versions also include tomatoes or beans, adding to the robustness of the dish. It’s often finished with a sprinkling of parmesan cheese or a dollop of cream to add an extra touch of indulgence.

Can You Vary The Soup With Other Ingredients?

The Sausage and Zucchini Soup recipe is quite adaptable to various dietary needs. Here’s how you can modify it:

• Keto: The keto recipe is already quite keto-friendly as it is low in carbs and high in fat. However, you can make it even more keto-compatible by using full-fat ingredients, such as broth, and adding more oil or butter.
• Paleo: To make this recipe paleo, ensure that the chicken sausage is paleo-friendly (no added sugars or non-Paleo fillers). You could also swap the olive oil for coconut oil if desired.
• Gluten-free: This recipe is naturally gluten-free as long as you ensure the sausage and chicken broth do not contain any gluten. Always check the labels if you’re not making them from scratch.
• Whole30: Similar to Paleo, you must ensure the sausage is Whole30 compliant. Also, replace the cheese with nutritional yeast for a cheesy flavor without the dairy.
• Vegetarian/Vegan: To adapt this recipe for vegetarians or vegans, replace the chicken sausage with a plant-based sausage substitute or add more hearty vegetables like beans or chickpeas. Use vegetable broth instead of chicken broth. For vegans, skip the cheese or use a vegan cheese substitute.

Recipe Directions

• Heat a large pot or Dutch oven and add a small amount of oil.
• Brown 1 pound of Italian sausage, breaking it into small pieces. Remove it and set aside.
• In the same pot, sauté 1 diced onion, 2 minced garlic cloves, and 2 diced carrots for about 5 minutes.
• Add 2 diced zucchinis and cook for 3-4 minutes.
• Return the cooked sausage to the pot.
• Pour in 4 cups of chicken or vegetable broth and 1 can of diced tomatoes with their juices.
• Season with 1 tsp dried basil, 1 tsp dried oregano, salt, and pepper. Simmer for 20-25 minutes.
• In a separate bowl, combine 1 cup of heavy cream and 1 tbsp of flour until dissolved.
• Gradually add the cream mixture to the soup, stirring continuously. Cook for 5 more minutes to thicken.
• Adjust seasonings to taste, and optionally, add greens like spinach or kale.
• Remove from heat, ladle into bowls, and garnish with Parmesan and parsley.
• Serve hot with crusty bread or rolls on the side.

Variations, Add-Ons, And Toppings

Variations

• Protein Variations: You can switch out the chicken sausage for turkey, pork, or beef sausage. You could also use ground meat instead of sausage.
• Vegetable Variations: Add other vegetables such as bell peppers, kale, spinach, or peas for extra nutrition and variety.
• Vegan Version: Replace the sausage with a plant-based alternative and use vegetable broth instead of chicken. Omit the cheese or replace it with a vegan substitute.

Add-Ons

• Grains: For a heartier soup, you could add grains like rice, barley, or even small pasta shapes. Remember to adjust the cooking time according to the grains you are using.
• Beans: Adding beans like cannellini, kidneys, or chickpeas can boost the protein and make the soup even more filling.
• Herbs: You can introduce different herbs, such as rosemary, sage, or basil, for a flavor twist.

Toppings

• Cheese: While the recipe suggests Parmigiano-Reggiano, try other hard cheeses like pecorino or mild cheddar.
• Herbs: Fresh herbs such as parsley, cilantro, or chives can provide a bright, fresh contrast to the hearty soup.
• Croutons: Homemade croutons or crusty bread can add a delightful crunch.
• Cream: A swirl of cream or dollop of sour cream can add richness and a pleasant tang.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Both slow cookers and Instant Pots are excellent tools for making soup. They allow the flavors to meld together and make the cooking process easier and more hands-off.

Here’s how you might adapt this Sausage and Zucchini Soup recipe for both appliances:

Slow Cooker

• Start by browning the sausage in a pan on the stovetop, then add it to the slow cooker.
• Sauté the leeks, zucchini, and mushrooms in the same pan, then add them to the slow cooker.
• Add the spices, chicken broth, and cheese rind to the slow cooker. 
• Cook the soup on low for 6-8 hours or high for 3-4 hours.
• Before serving, season with salt and pepper and garnish with the grated cheese.

Instant Pot

• Use the sauté function on the Instant Pot to brown the sausage, then remove and set it aside.
• Sauté the leeks, zucchini, and mushrooms in the pot, then add the browned sausage.
• Add the spices, chicken broth, and cheese rind. 
• Lock the lid and set the Instant Pot to manual high pressure for 15 minutes.
• After the cooking time is up, let the pressure release naturally for 10 minutes, then quickly release any remaining pressure.
• Season with salt and pepper and garnish with the grated cheese before serving.

Can I Use Store Bought Broth, Or Should I Make My Own?

Both store-bought and homemade broth can be used in soup recipes, and each has advantages.

Store-Bought Broth

• This is a convenient option and can save a significant amount of time. It’s ready to use and can offer consistent flavor. When choosing store-bought broth, opt for low-sodium varieties so you can control the salt level in your soup.
  Also, look for brands that don’t use artificial flavors or preservatives. Organic broths can often have cleaner ingredient lists.

Homemade Broth

• Making your broth allows for control over the ingredients and flavors. You can use vegetable scraps and leftover bones from other meals, making it an economical choice.
  Homemade broth usually requires some planning and time, but it can be made in large batches and frozen for future use.

How To Serve?

Serving soup can be as simple or elaborate as you want, depending on the occasion. Here are some tips for serving your Sausage and Zucchini Soup in the best way:

• Warm Bowls: Heat your soup bowls before serving. This keeps the soup warm for longer. You can fill the bowls with hot water and let them sit for a minute or two before emptying and drying them. Be careful handling hot bowls!
• Presentation: Ladle the soup carefully into the center of the bowl to prevent splashes. The sausage, zucchini, and other vegetables should be evenly distributed in each serving.
• Garnish: Before serving, sprinkle a small amount of freshly grated Parmigiano-Reggiano cheese on top of each bowl. This not only adds to the flavor but also enhances the dish’s visual appeal. You could also add a sprinkle of fresh herbs, like thyme or parsley, for a pop of color.
• Accompaniments: Depending on the occasion and your guests’ preferences, you might serve the soup with a side of crusty bread, a light salad, or some whole grain crackers. These can be placed on the same plate as the soup bowl for a bistro-style presentation or served separately.
• Beverage Pairing: For a casual meal, a glass of crisp white wine or a light beer can complement the flavors of the soup. For a non-alcoholic option, consider sparkling water with a slice of lemon or lime.

Perfect Side Dishes

• Crusty Bread: A slice of fresh, warm, crusty bread or a bread roll is classic. It’s perfect for dipping and helps to absorb every last bit of soup.
• Grilled Cheese Sandwich: A cheese sandwich cut into bite-sized pieces or ‘fingers’ could be a delicious, more substantial accompaniment, especially for a hearty soup.
• Salad: A light, fresh salad with a simple vinaigrette can contrast the warm, hearty soup. Think mixed greens with a lemon vinaigrette or a cucumber and tomato salad.
• Roasted Vegetables: Seasonal roasted vegetables, perhaps tossed with some fresh herbs, could make for a more robust side that lets the soup shine as the main event.
• Quinoa Or Rice Pilaf: A side of quinoa or rice pilaf would add an extra texture and flavor for a heartier meal.
• Sautéed Greens: Sautéed spinach or kale with a little garlic would contribute a nice color contrast and an extra boost of nutrition.

Storage And Make Ahead

• Storage: Once cooked, allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well. Portion it into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, simply transfer the soup to a pot and warm it over medium heat until heated through. You may need to add a splash of broth or water to adjust consistency.
• Make Ahead: Prepare the soup up to 2 days in advance, excluding any pasta or delicate ingredients. Add those just before serving to prevent them from becoming mushy. This allows flavors to meld, enhancing the taste upon reheating.

What Can We Do With Leftovers?

Leftover Sausage and Zucchini Soup can be repurposed in a variety of creative and tasty ways:

• Add Grains or Pasta: Stir in some cooked rice, pasta, or quinoa to make a more substantial meal. These additions absorb the soup’s flavor, making a delicious new version of the original dish.
• Create a Casserole: Use your soup as the base for a casserole. Add some cooked chicken or beans for additional protein, top with some cheese, and bake until golden and bubbly.
• Stuffed Vegetables: Hollow out bell peppers or zucchini and fill with the soup. Bake until the vegetables are tender for a new twist on your soup.
• Soup Omelet: It’s unconventional, but adding soup to an omelet can make for a surprisingly tasty meal. It works especially well with thicker soups.
• Soup Dip: If your soup is thicker, it can double as a dip. Pair it with crusty bread or veggie sticks for a hearty snack.

Warm Sausage And Zucchini Soup Recipe – Cozy Delight At Home

5 from 17 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

Our Sausage and Zucchini Soup is a hearty, delicious, and nutritious dish packed with flavor. It combines the spiciness of Italian chicken sausage, the freshness of zucchini, and the earthy essence of leeks. All simmered together in a flavorful chicken broth.

Ingredients LIST

• 2 Tsp 2 Olive Oil

• 12 Oz 12 Spicy Italian Chicken Sausage

• 2 2 Leeks (Trimmed, Washed And Sliced)

• 2 2 Zucchini (Ends Trimmed)

• 8 Oz 8 Button Or Cremini Mushrooms (Thick-Sliced)

• 1 Tsp 1 Thyme Leaf

• 1/2 Tsp 1/2 Red Pepper Flakes (Optional)

• 32 Fl.ounce 32 Chicken Broth

• 1 Piece 1 Parmigiano-Reggiano Rind

• Kosher Salt (To Taste)

• Fresh Black Pepper (To Taste)

• 1/4 Cup 1/4 Grated Parmigiano-Reggiano Cheese For Garnish (Optional)

Step-By-Step Directions

• Preparing The Ingredients
  Start by preparing all your ingredients. Cut your sausage into half-moons, trim and slice your leeks, and similarly prepare your zucchini and mushrooms. Grate your Parmigiano-Reggiano for garnish and set it aside.
  
• Browning The Sausage
  Heat 2 teaspoons of olive oil in a five-quart Dutch oven or heavy stock pot over medium-high heat. Add your Italian chicken sausage and stir frequently until lightly browned on both sides. This should take about 5-7 minutes.
  
• Adding The Vegetables
  Next, stir in your prepared leeks, zucchini, and mushrooms. Continue to cook and stir these ingredients for around 3-4 minutes, until the leeks wilted and the zucchini and mushrooms softened.
  
• Introducing The Spices
  Add a teaspoon of thyme leaves and a half teaspoon of red pepper flakes into the pot. Stir the mixture for about 30 seconds, allowing the heat to release the aromatic oils from the spices.
  
• Adding The Broth
  Pour your quart of chicken broth into the pot. Toss in the Parmigiano-Reggiano rind to infuse the soup with a savory depth. Increase the heat to high, bringing the soup to a boil.
  
• Simmering The Soup
  Once boiling, lower the heat to allow the soup to simmer. Cook the soup uncovered for about 25 minutes. This will help the flavors to meld together beautifully.
  
• Seasoning
  Season your soup to taste with kosher salt and fresh black pepper. Make sure to stir well to incorporate the seasoning throughout the soup.
  
• Serving The Soup
  Serve the soup hot, ladling it into individual bowls. Garnish each serving with some grated Parmigiano-Reggiano cheese if desired. Enjoy the comforting warmth of this sausage and zucchini soup!
  
• EQUIPMENT LIST
• Quality Chef’s Knife
• Cutting Board
• Dutch Oven or Large Pot
• Wooden Spoon
• Ladle
• Soup Bowls
• Airtight Containers

Notes

• Sausage Selection: Your sausage can significantly impact the soup’s flavor. This recipe calls for spicy Italian chicken sausage, but feel free to substitute it with your preferred sausage type. Keep in mind the spiciness and salt content of the sausage, as it will influence the overall taste.
• Parmigiano-Reggiano Rind: Don’t skip this if you can help it! The rind of the cheese adds a wonderful depth of flavor to the soup. Save and freeze rinds from used Parmigiano-Reggiano blocks for such uses.
• Vegetable Variations: This recipe is quite versatile. You can add or substitute different vegetables based on your preferences or what you have on hand. Just be mindful of cooking times to ensure all vegetables are cooked properly.
• Heat Level: Adjust the red pepper flakes to your liking. If you’re using a spicy sausage and are sensitive to heat, reduce or omit the red pepper flakes.
• Leftovers And Storage: This soup stays in the refrigerator for up to 5 days and freezes excellently. It’s perfect for meal prepping or having a delicious homemade soup for quick meals.
• Dietary Modifications: This recipe can be easily adjusted to accommodate various dietary restrictions, including vegetarian, vegan, gluten-free, etc. Always replace ingredients with alternatives that align with your specific nutritional needs. 

Nutrition Table 

• Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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