1 lbs Italian sweet sausage, removed from casings
1 cup diced celery
2 cups chopped onion
2 cups diced red bell pepper
2 minced garlic cloves
A pinch red pepper flakes
¼ cup tomato paste
2 lbs zucchini cut into bite-sized pieces
5 fresh plum tomatoes, diced
1 tsp sea salt
½ tsp freshly ground black pepper
64 oz. low-sodium chicken broth or vegetable broth
1 cup coarsely grated Parmesan cheese
1 piece of parmesan rind (optional)
2 TBsp chopped fresh basil
Directions:
- In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook, breaking up the meat with a wooden spoon, until browned for approximately 8 minutes.
- Once the Italian sausage meat has browned, add onion, celery, and bell pepper and sauté for 5 minutes.
- Move the meat and vegetables to the sides and lower the heat to medium (If your pot isn’t large enough, remove the meat and veggies to a bowl, you will add them back afterward). Add garlic, pepper flakes, and tomato paste to the center of the pot and cook for 2 minutes, stirring occasionally.
- Add tomatoes, zucchini, salt, pepper, chicken broth, Parmesan rind, and Parmesan cheese along with fresh basil and stir well to combine.
- Bring the soup to a simmer and cook covered until the vegetables are tender – about 10 to 15 minutes.
- Remove the soup from heat and take out the Parmesan rind. Serve immediately with more fresh basil and Parmesan cheese on top. Enjoy!
