When the air turns crisp but zucchini is still overflowing at the market, a steaming pot of Italian Sausage Zucchini Soup is exactly what hits the spot. This hearty stovetop soup balances tender chunks of zucchini with juicy tomatoes, sweet bell peppers, and boldly seasoned Italian sausage. It is comforting, deeply flavorful, and surprisingly light, making it an easy weeknight win or a make-ahead meal for busy nights.
An Updated Take on a Reader Favorite
This soup originally appeared with zucchini noodles. Over time, tastes evolved and so did this recipe. The current version features bite-size pieces of zucchini rather than zoodles, giving every spoonful more body and that satisfying, rustic feel. We also turned up the seasoning a notch and found that a sprinkle of coarsely grated Parmesan at the table complements the rich broth in the best way. Prefer the noodle vibe? You can still spiralize zucchini and stir the strands in right at the end so they stay tender-crisp.
Key Ingredients That Build Big Flavor
Italian sausage: Hot or sweet both work, but a spicy variety really energizes the broth. Pork sausage is classic, while turkey sausage keeps things lighter. If you are aiming for low carb, check labels and skip brands with added sugar.
Zucchini: Use two medium zucchini and cut them into generous chunks so they hold up during a gentle simmer without turning mushy.
Tomatoes and broth: Petite diced tomatoes bring brightness, while chicken broth provides a savory backbone. A small spoonful of tomato paste concentrates the tomato flavor and adds a silky, rich finish.
Bell peppers and onion: Red and green peppers add natural sweetness and color. Onion rounds out the aromatics, giving the soup a classic Italian-style base.
The spice squad: Dried basil and Italian seasoning lend familiar herbal notes. Ground fennel is the secret weapon here; it accentuates the sausage and gives the broth that unmistakable Italian deli aroma. Spike Seasoning layers in savory depth; if you do not have it, see the substitution tips below.
Finishing touches: Freshly ground black pepper, salt to taste, and a handful of grated Parmesan at the table bring everything together.
How Low-Carb Is This Soup?
Every bowl is full of vegetables and protein-forward sausage, keeping the carbs in check and the flavor big. Expect about 9 net carbs per serving alongside roughly 17 grams of protein, placing this soup squarely in the low-carb, gluten-free comfort food category. Skipping the Parmesan garnish keeps it dairy-free, too.
No Fennel or Spike? Smart Substitutions
Ground fennel delivers a signature Italian sausage taste, so use it if you can. If it is not available, add a bit more Italian seasoning plus a pinch of crushed fennel seeds, or supplement with extra dried basil and a dash of garlic powder. For Spike Seasoning, swap in a mix of onion powder, garlic powder, paprika, and a small pinch of celery salt to mimic its savoriness.
Working With Oversized Garden Zucchini
Got a giant zucchini from the garden? Use it. Simply halve it lengthwise, scoop out the large inner seeds, and trim any spongy core. Then chop the firmer flesh into 1-inch pieces so it keeps its structure in the soup.
Step-by-Step: Stovetop Method
- Brown the sausage: Warm a little olive oil in a large skillet. Remove the sausage from its casings and cook over medium heat, breaking it into small pieces, until browned and fragrant.
- Start the broth: Transfer the browned sausage to a large soup pot. Add chicken broth, petite diced tomatoes, tomato paste, dried basil, Italian seasoning, ground fennel, and a sprinkle of Spike Seasoning. Bring to a gentle simmer.
- Sauté the vegetables: In the same skillet used for sausage, add a touch more olive oil if needed, then cook the chopped onion and bell peppers until they soften slightly and smell sweet.
- Combine and simmer: Add the onions and peppers to the soup pot. Let everything simmer over medium heat for about 45 minutes so the flavors deepen and mingle.
- Cut the zucchini: While the soup simmers, chop the zucchini into chunky, 1-inch pieces (a bit larger is fine if you like a firmer bite).
- Finish the soup: Stir in the zucchini and simmer on low for 20 to 30 minutes, depending on how tender you prefer it. Taste, then season with salt and plenty of freshly ground black pepper.
- Serve: Ladle into bowls and pass grated Parmesan at the table. The salty, nutty cheese highlights the tomato-rich broth and the warm spices in the sausage.
Serve It Your Way
This soup stands alone as a one-pot meal, thanks to protein, fiber, and plenty of vegetables. If you want something on the side, pair it with crusty olive bread, a savory almond flour loaf, or a high-fiber, low-carb muffin. A simple green salad with a lemony vinaigrette is a bright counterpoint to the cozy, tomato-rich bowl.
Tips, Variations, and Make-Ahead
Choose your heat: Hot Italian sausage makes the broth pleasantly spicy. If using sweet sausage, add a pinch of red pepper flakes to taste.
Boost the veggies: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking. They will wilt into the soup without overpowering it.
Use what you have: Yellow bell peppers, shallots, or even a few sliced mushrooms all play nicely with the base flavors.
Stock matters: Homemade chicken stock is wonderful, but good-quality boxed broth works perfectly and keeps the recipe weeknight-easy.
Storage: Refrigerate leftovers for up to 4 days; the flavors continue to improve. The soup can be frozen, though zucchini softens more after thawing. If freezing, slightly undercook the zucchini so it keeps better texture later.
More Delicious Ways to Use Zucchini in Soup
Zucchini is incredibly versatile in brothy bowls. Think creamy blended zucchini basil soups, hearty minestrones with zucchini cubes, or spicy Italian-inspired vegetable soups where zucchini soaks up every herb and spice. If you are working through a bumper crop, this recipe is a great starting point for creative variations all season long.
Why This Matters
Italian Sausage Zucchini Soup proves that comfort food can be bold, nourishing, and weeknight-friendly. With everyday pantry staples and a few smart spices, you get a pot of cozy satisfaction that aligns with low-carb goals without sacrificing flavor. Whether you are easing into fall or making the most of a late-summer zucchini haul, this soup delivers a satisfying balance of savoriness, freshness, and ease. Keep it simple, keep it seasonal, and keep a ladle handy — you will want a second bowl.
