Description
A vibrant, summer-inspired soup featuring tender plant-based Italian sausage, ripe tomatoes, crisp carrots, zucchini, and bell peppers simmered into a fragrant broth. Light yet comforting, this dish celebrates peak-season vegetables and pairs herby basil with smoky sausage for a savory-sweet balance. Serve hot with bread or chilled for a refreshing twist.
Ingredients
1 lb plant-based Italian sausage (beef or chicken-based for halal option)
2 cups chopped ripe tomatoes
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 medium carrots, sliced
1 medium zucchini, diced
1/2 cup tomato sauce or paste
6 cups vegetable broth
2 tablespoons olive oil
1/4 cup fresh basil, chopped
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat.
Brown the sausage links in the pot, remove, and set aside.
Sauté onion, garlic, and bell pepper until softened (5-7 minutes).
Add carrots and zucchini, cooking for another 3-4 minutes.
Stir in chopped tomatoes, broth, and a splash of water if needed.
Return the cooked sausage to the pot and add tomato sauce.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Season with salt, pepper, and basil just before serving.
Notes
For a vegetarian option, substitute plant-based sausage. Adjust liquid with water or broth to desired consistency. Store leftovers in airtight containers in the fridge for up to 5 days or freeze for 3 months. Add corn or green beans for extra texture. Thyme or oregano can replace basil if preferred.