Sausage, Zucchini & Potato Stoup

Sausage, Zucchini & Potato Stoup
  • 4Servings


  • 2 tablespoons EVOO
  • 1 pound hot Italian sausage, casings removed
  • 1 1/2 pounds small round potatoes, quartered
  • Salt and pepper
  • 1 bulb fennel, trimmed and sliced into thin wedges
  • 1 large or 2 medium onions-peeled, halved lengthwise and sliced into thin wedges
  • 3 - 4 cloves garlic, sliced
  • 2 firm medium zucchini, halved lengthwise, then sliced 1/2 inch thick
  • 1 pint cherry tomatoes or 12 to 16 cocktail tomatoes (a little bigger than cherry tomatoes)
  • 4 cups vegetable or chicken stock
  • 1 cup tomato sauce or passata
  • 1/4 cup flat-leaf parsley, chopped
  • Crusty bread or rolls, for serving


In a soup pot, heat the EVOO over medium. Add the sausage and cook until browned and crumbly, 5 minutes. Transfer to a plate. Add the potatoes to the pot, season with salt and pepper and cook until lightly browned, 5 minutes. Add the fennel, onion, garlic, zucchini and tomatoes. Cover and cook until the vegetables soften and the tomatoes burst, 7 to 8 minutes. Add the stock and tomato sauce. Stir in the sausage and parsley. Simmer until heated through, about 10 minutes. Serve with warm bread.