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Italian Sausage and Zucchini Soup with Basil
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, drained
  • 3 medium zucchinis, sliced into half-moons
  • 1/4 cup fresh basil leaves, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sausage and break it up with a spoon. Cook until browned and no longer pink, about 6 minutes.
  • Add the onion and garlic to the pot. Stir and cook for 3 minutes until the onion softens.
  • Pour in the chicken broth and add the drained tomatoes. Bring the mixture to a simmer and cook for 10 minutes.
  • Add the zucchini slices. Simmer for 5 to 7 minutes until the zucchini is tender but still holds its shape.
  • Remove the pot from the heat. Stir in the chopped basil. Taste and season with salt and pepper as needed.

Notes

Slice the zucchini evenly so pieces cook at the same rate and avoid turning mushy. If the broth tastes too mild after simmering, add a pinch more salt before the basil. Leftovers keep well in the fridge for three days and reheat gently on the stove without the zucchini breaking down.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board