This Italian Sausage Soup with Tomatoes and Zucchini Noodles rocked my world! This tasty soup is also gluten-free, and can easily be Paleo or Whole 30 if you choose the right sausage.
If you enter Italian Sausage Soup into the search bar on Kalyn's Kitchen, it's pretty easy to see that spicy or mild turkey Italian sausage is one of my favorite ingredients to use for soup. And truthfully, I've loved all the Italian Sausage soups I've posted on the blog, but this Italian Sausage Soup with Tomatoes and Zucchini Noodles rocked my world in a special way because of the short bits of zucchini noodles in the soup.
Of course using zucchini noodles instead of pasta or beans in a soup like this also makes it a perfect low-carb and gluten-free recipe, and if you omit the optional grated Parmesan, this soup is also Paleo. But mostly I hope you'll try it just because it's a really, really delicious soup, and soup like this is a very good reason to keep making zucchini noodles all winter.
Squeeze the turkey sausage out of the casings and brown it well. Add the browned sausage, chicken stock, canned petite dice tomatoes, tomato paste, and spices to the soup pot and start to simmer. Chop up the red pepper, green pepper, and onion and saute for a few minutes; then add the vegetables to the soup and simmer on low for 30-60 minutes.
After the soup has simmered for a while, use a Spiralizer (or other method for making zucchini noodles of your choice). (I used my Paderno Spiralizer and cut a slit along zucchini and used the thick blade to make short curved noodles that slightly resemble macaroni.) Add noodles to the soup and simmer on low for 20-30 minutes more.
Low-Carb Italian Sausage Soup with Tomatoes and Zucchini Noodles
(Makes 6-8 servings; recipe created by Kalyn and Jake, with inspiration from Italian Sausage, Zucchini, and Macaroni Soup.)
5 links (19.5 oz.) turkey Italian Sausage (hot or sweet, but I like hot sausage for this)
2 tsp. + 1 tsp. olive oil
8 cups homemade chicken stock (Or use 64 oz. stock from a carton or can if you prefer)
2 cans (14.5 oz.) petite diced tomatoes
2 T tomato paste
1 T dried basil
2 tsp. dried Greek oregano
2 tsp. ground fennel (probably optional, but I love the flavor of this)
1/2 large red bell pepper, chopped
1/2 large green bell pepper, chopped
1/2 large onion chopped
2 medium (10 inches long) zucchini
salt and fresh-ground black pepper to taste
freshly grated Parmesan for serving, optional
Heat 2 tsp. olive oil in a large non-stick frying pan, squeeze sausage out of the casings into the pan, and cook until all liquid is evaporated and the sausage is nicely browned, about 10 minutes. (I browned the sausage in my favorite Green Pan. I like to use an old fashioned potato masher to break the sausage apart.)
When the sausage is nicely browned, add it to a medium-sized soup pot with the chicken stock, canned tomatoes and juice, tomato paste, dried basil, dried oregano, and ground fennel. Let the mixture start to simmer over low heat.
While soup simmers, chop up the red bell pepper, green bell pepper, and onion. Heat the other teaspoon of olive oil in the same pan you browned the sausage in and cook the peppers and onions for a few minutes, then add to soup pot. Let the soup simmer on low for 30-60 minutes. (Sixty minutes is best, but you can get away with a less if you're short on time.)
After soup has simmered for a while, make the zucchini noodles. Wash the zucchini and pat dry, then cut off both ends and cut a lengthwise slit going halfway through one side of the zucchini. Use a Spiralizer on the thicker noodle blade (or other method for making zucchini noodles of your choice) to make thick half-noodles (Making a slit in the zucchini makes short noodles instead of one long one. You can see photos of the cut zucchini and short noodles here.)
Add noodles to the soup and simmer 20-30 minutes more, depending on how done you like the zucchini. Season to taste with salt and fresh-ground black pepper and serve hot, with freshly-grated Parmesan to add at the table if desired.
South Beach Diet / Low-Carb Diet Suggestions:
This delicious low-carb soup is perfect for any phase of the South Beach Diet and most other types of low-carb diet plans. South Beach would prefer turkey Italian sausage like I used, but other diet plans would allow pork sausage. If you omit the cheese and use approved sausage, this soup will be Paleo.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Soup with Italian Sausage:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Italian Sausage Soup with Green Peppers, Chickpeas, and Pesto ~ Kalyn's Kitchen
Italian Sausage and Vegetable Soup ~ Barefeet in the Kitchen
Italian Sausage and Bean Soup with Chard ~ Kalyn's Kitchen
Slow Cooker Italian Sausage and Meatballs Soup ~ Baked by Rachel
Italian Sausage and Kale Soup with Whole Wheat Orzo ~ Kalyn's Kitchen
Chicken Sausage, Butternut Squash, and Kale Soup ~ Mountain Mama Cooks
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)