Name: Healthy Zucchini Tomato Italian Sausage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb Italian chicken or turkey sausage, casings removed; 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 2 medium zucchinis, diced; 1 (15 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 4 cups low-sodium chicken broth; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); Salt and pepper to taste; 1/4 cup fresh parsley, chopped; Freshly grated Parmesan cheese for garnish (optional)

A cozy and nourishing bowl of Healthy Zucchini Tomato Italian Sausage Soup is exactly what I reach for when I want something hearty yet wholesome. Made with lean Italian chicken or turkey sausage, garden-fresh zucchini, and rich tomatoes, this one-pot soup is packed with protein and flavor, all while being low-carb and gluten-free. Whether it’s a chilly night or a quick weeknight dinner, this recipe brings comfort without compromise.

Why You’ll Love This Recipe

I love how this soup delivers on both flavor and nutrition. It’s light yet filling, thanks to the zucchini and protein-rich sausage. The tomato base gives it a tangy depth, and the blend of Italian herbs makes it feel like a slow-simmered classic — without the long cook time. Since it’s made in one pot, cleanup is easy, and leftovers taste even better the next day. Plus, it fits into low-carb, gluten-free, and paleo-friendly diets, which makes it perfect for meal prep or family dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb Italian chicken or turkey sausage, casings removed

1 tablespoon olive oil

3 cloves garlic, minced

1 small yellow onion, diced

2 medium zucchinis, diced

1 (15 oz) can diced tomatoes

1 (15 oz) can tomato sauce

4 cups low-sodium chicken broth

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Freshly grated Parmesan cheese for garnish (optional)

Directions

I start by heating olive oil in a large pot over medium heat. I cook the sausage, breaking it up as it browns, which takes about 6–8 minutes. Then, I remove it with a slotted spoon and set it aside.

In the same pot, I sauté the onion for 3–4 minutes until it’s soft and translucent. I add the garlic and let it cook for another 30 seconds.

Next, I stir in the diced zucchini and let it cook for 4–5 minutes, just until tender.

I add the diced tomatoes, tomato sauce, and chicken broth, then bring everything to a boil.

Then I return the sausage to the pot and stir in the basil, oregano, red pepper flakes, salt, and pepper.

I reduce the heat and let the soup simmer uncovered for 15–20 minutes so all the flavors meld together.

Just before serving, I stir in the fresh parsley.

I ladle the soup into bowls and, if I’m feeling indulgent, top it with freshly grated Parmesan.

Servings and timing

This recipe makes 6 servings.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Calories per serving: Approximately 280 kcal

Variations

I sometimes swap the zucchini for yellow squash or a mix of both for more color.

If I want a spicier version, I use hot Italian sausage and increase the red pepper flakes.

For added greens, I stir in a handful of spinach or kale during the last few minutes of simmering.

To make it vegetarian, I replace the sausage with white beans and use vegetable broth instead of chicken broth.

If I want a thicker consistency, I add a few tablespoons of tomato paste or let it simmer longer uncovered.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors continue to develop, making it taste even better the next day. For longer storage, I freeze the soup in portion-sized containers for up to 3 months. When I’m ready to enjoy it, I reheat on the stovetop over medium heat or microwave in 1-minute intervals until hot, stirring occasionally.

Related Recipes:

Creamy Parmesan Italian Sausage Soup

FAQs

How do I make this soup spicier?

I add more crushed red pepper flakes or use spicy Italian sausage to give the soup a kick. A dash of hot sauce works well too.

Can I freeze this soup?

Yes, I freeze this soup in airtight containers once it has completely cooled. It holds up great in the freezer for up to 3 months.

What’s the best sausage to use?

I prefer using lean chicken or turkey Italian sausage for a lighter option, but pork sausage works just as well if I’m not watching calories.

Can I make this soup in a slow cooker?

Yes, I brown the sausage and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4–6 hours.

Is this soup Whole30 or Paleo?

If I use compliant sausage (free of sugar and additives) and skip the Parmesan topping, this soup fits both Whole30 and Paleo diets.

Conclusion

This Healthy Zucchini Tomato Italian Sausage Soup is my go-to when I want a nourishing, satisfying, and easy meal. With its robust Italian flavors, fresh ingredients, and wholesome profile, it checks all the boxes for a comforting soup I can feel good about eating. Whether I’m meal-prepping for the week or warming up on a cool evening, this one-pot wonder always hits the spot.

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