Italian Sausage Zucchini Noodle Soup
Italian Sausage Zucchini Noodle Soup is gluten-free, and this fun soup recipe is low in carbs and high in protein. And I think the combination of zucchini noodles, tomatoes, and Italian Sausage is perfect in this soup!
PIN Italian Sausage Zucchini Noodle Soup to try it later!
If you search Italian Sausage on Kalyn’s Kitchen, it’s pretty easy to see that spicy or mild 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 Zucchini Noodle Soup rocked my world in a special way because of the short bits of zucchini noodles in the soup. And this is a tasty soup that’s quick and easy to make in a pot on the stove!
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. You could easily make this recipe Keto as well by using only one can of tomatoes and using full-fat pork sausage. But no matter how you choose to vary the recipe, I hope you’ll try this tasty low-carb soup with Italian sausage and zucchini because it’s really a delicious dinner!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- turkey or pork Italian Sausage
- Olive Oil (affiliate link)
- canned chicken broth (affiliate link) or chicken stock
- canned petite diced tomatoes
- tomato paste
- Dried Basil (affiliate link)
- dried Greek Oregano (affiliate link)
- ground fennel (affiliate link) (probably optional, but I love the flavor of this)
- red bell pepper
- green bell pepper
- onion
- zucchini
- salt and fresh-ground black pepper to taste
What sausage did I use for the Italian Sausage Zucchini Noodle Soup?
I originally made this soup with spicy turkey Italian Sausage. Then that disappeared from the stores near me, so now I use spicy pork Italian Sausage, and there are many good brands. Be sure to check that the sausage you buy doesn’t have added sugar.
How low in carbs is this Italian Sausage Zucchini Noodle Soup?
This completely delicious soup with Italian sausage, zucchini noodles, peppers, and canned tomatoes only has 4 net carbs and 55 grams of protein!
Want more soups with Zucchini Noodles?
This tasty soup recipe is a very good reason to keep making zucchini noodles all winter. And if you like that idea, check out this collection of Low-Carb and Keto Zucchini Noodle Soups!
How to Make Italian Sausage Zucchini Noodle Soup:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Heat a little oil in a large frying pan, squeeze the turkey sausage out of the casings, and brown it well.
- Add the browned sausage, canned chicken broth (affiliate link), 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 those vegetables to the soup and simmer on low for 30-60 minutes.
- After the soup has simmered for a while, use a Spiralizer (affiliate link) or other method for making zucchini noodles of your choice. I used my Paderno Spiralizer (affiliate link) 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.
- Serve Italian Sausage Soup with Zucchini Noodles hot, with a little freshly grated Parmesan to sprinkle on top if desired!
More Amazing Soups with Zucchini:
- Low-Carb Turkey Soup with Zucchini Noodles
- White Bean Sausage Soup (with Zucchini and Basil)
- Zucchini and Yellow Squash Soup
Italian Sausage Zucchini Noodle Soup
This Italian Sausage Zucchini Noodle Soup is low-carb and gluten-free, and this is a perfect way make a noodle soup that's low in carbs and loaded with flavor!
Ingredients
- 19.5 oz. pkg. turkey or pork Italian Sausage (see notes)
- 1 T olive oil
- 8 cups homemade chicken stock (Or use 64 oz. stock from a carton or can if you prefer.)
- 2 14.5 oz. cans 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 (or use the whole pepper if you prefer)
- 1/2 large green bell pepper, chopped (or use the whole pepper if you prefer)
- 1/2 medium onion chopped
- 2 medium (10 inches long) zucchini
- salt and fresh-ground black pepper to taste
Instructions
- 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 (affiliate link). I like to use an old fashioned potato masher (affiliate link) 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 (affiliate link) 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.
Notes
Use hot or sweet sausage, but I like hot sausage for this soup.
This recipe created by Kalyn and Jake, with inspiration from Italian Sausage, Zucchini, and Macaroni Soup.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 497Total Fat 27gSaturated Fat 8gUnsaturated Fat 18gCholesterol 208mgSodium 380mgCarbohydrates 6gFiber 2gSugar 3gProtein 55g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Italian Sausage Zucchini Noodle Soup is perfect for any phase of the original South Beach Diet if you use turkey Italian sausage. It’s also great for Keto or low-carb diet plans. South Beach which would prefer pork sausage.
Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This soup with Italian sausage, zucchini noodles, tomatoes, and peppers was first posted in 2015. The recipe was last updated with more information in 2025.
36 Comments on “Italian Sausage Zucchini Noodle Soup”
Used chicken sausage since it’s the only one I could find without sugar in two grocery stores! It was really good, very filling, and yes the fennel gives a nice flavor!
So glad you enjoyed the soup!
What size cup is considered a serving.
I don’t measure out the servings, especially not on a recipe like this where the carbs are so low. But the recipe make 8 servings, so a serving is 1/8 of the total amount of the soup.
I used the hot sausage and a can of tomatoes with green chilies. That gave it an extra bit.
Very good
That sounds good to me; glad you enjoyed it!
Made this soup for dinner tonight my only substitution was that I used cumin seeds instead of fennel, great soup recipe
So glad you enjoyed it. That sounds like an interesting flavor.
I am using the nutritional analyzer, wonder what you would say serving size is? 1 cup? my husband and i like the one like this with noodles but I am doing low carb so this is perfect! we really liked it!
I’d say a serving is closer to two cups, maybe somewhere between 1 1/2 and 2. When I estimate the amounts in cups of the ingredient list I get about 15 cups.
Another winner! Didn’t have zucchini so we used cubed cabbage, celery & carrot. Delicious!
That sounds good to me; glad you enjoyed it!
This is one of our favorites. I usually add mushrooms too. We are trying to do low carb so it satisfies our craving for goulash!
So glad you enjoyed it!
This soup was wonderful my husband and I really loved it. The only thing I did different was use tomato sauce instead of paste and added the meat of a whole chicken to it. We froze individual containers so we could take them to lunch and they heat up great. This made over 8 servings and is awesome for meal prep. We will make this again for sure!
So glad you enjoyed it!
That looks absolutely delicious!
Thanks, glad you like it!
* except for the zucchini. I forgot to mention that I just plopped the spiralized zucchini into the boiling soup after the 10 min cook time and let it sit for a few min until it was softer. I didn’t want the zucchini to get mushy.
Fun to hear how that worked for you! You’re smart not to cook the zucchini in the Instant Pot!
I loved all of the flavors in this soup SO MUCH!! Thank you for sharing with us! There was only one problem. My bone broth took so long to make that I was forced to make this in my Instapot because I ran out of time. And it worked perfectly! So I followed all ingredients the same — I just cooked the sausage, and I sautéed the onions and peppers with the meat, during the last few minutes. Then I added all the tomatoes, broth, and seasoning, set my instapot to soup on low for 10 minutes, and it was seriously amazing! Thanks again!
My husband and I maintain a ketogenic diet… Do you think this would be good with about 1/2 cup of heavy whipping cream thrown in?
I can’t see why that wouldn’t be good. Or put plenty of grated Parmesan in the soup!
Very good. Will definitely make again. I did add a can of pinto beans – just because we like beans. I'm sure it is delicious without them also. Thank you for all your wonderful recipes
So glad you liked it! And I am always happy when people individualize the recipes to their own taste!
Tried this tonight it was great it's a keeper though in place of the green pepper I used a yellow and a red
So glad you liked it! Love those colorful peppers!
Thanks Dennis; so glad you're enjoying the recipes. I still print them myself all the time!
Kalyn…Thanks again for another great low carb dish. I really love your recipes and have filled up a note book with your goodies! One thing that makes your website great is that you provide a real easy way to print your recipes. Other sites have not woken up yet. Most people don't have a computer next to their stove or kitchen. Keep up the good work! Dennis in Fla.
What a great way to incorporate zucchini noodles! I'm so happy that it's soup season now. Making soup is one of my favorite weekend activities.
Lydia, me too, and I'm already thinking of more soup ideas with zucchini noodles.
How well does this soup keep if some is leftover? Do the noodles get too soggy? If so, perhaps I can portion out what is needed for a meal and add the noodles to it. I use zucchini noodles to so many dishes… I keep them in the fridge and use as a base for recipes using pasta or rice. I often zap a portion for 15-30 seconds, add a small amount of pasta/rice on top, then add main course.
Beth, the zucchini is pretty well-cooked in this soup and I didn't notice any problem in reheating it both after it had been in the fridge for a few days and after it had been frozen. I haven't tried microwaving zucchini noodles, will have to try that!
Just micowaved my for lunch. Delicious
What a delicious looking meaty soup! Would love to try it
Glad you like it!