Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 pound (450g) lean Italian sausage (removed from casings)
  • 1 medium yellow onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons or 10g)
  • 1 red bell pepper, chopped (approx. 1 cup or 150g)
  • 2 medium zucchini, chopped (approx. 2 cups or 300g)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 4 cups (950ml) low-sodium chicken broth
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried basil (2.5ml)
  • 1/4 teaspoon red pepper flakes (1.25ml) (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish, optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  3. Add the chopped zucchini and crushed tomatoes to the pot. Stir to combine.
  4. Pour in the chicken broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for at least 20 minutes, or longer for flavors to meld.
  5. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese (if desired).