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Italian Sausage and Leek Soup
with zucchini

Active: 30 min Total: 30 min
This hearty French-inspired soup of sausage, leeks, and veggies is the perfect way to warm-up your weeknight. Ready in 30 minutes, this dinner is sure to please everyone!
Smarts: Soup makes great leftovers for lunch! Increase the servings to make extra soup for lunches this week.


Italian Sausage and Leek Soup:
  • Carrots - 8 oz , diced
  • Celery - 2 stalks , diced
  • Leeks, large - 1 , chopped, white parts only
  • Zucchini - 12 oz , diced
  • Garlic - 2 cloves , chopped
  • Sausage, any pre-cooked or smoked variety - 16 oz , chopped
  • Oil, olive - 1 Tbsp
  • Tomato paste - 3 Tbsp
  • Stock, any type - 4 cups
  • Bay leaves - 2


  1. Carrots / Celery / Leeks / Zucchini / Garlic / Sausage - Prep as directed. Combine carrots, celery, and leeks in one container. Combine zucchini and garlic in second container and store sausage separately. (Can be done up to 5 days ahead)

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  1. Heat a Dutch oven with olive oil over medium heat. Add carrots, celery, and leeks to heated pan. Saute until soft and starting to caramelize in some places, 5 to 7 minutes.
  2. Add sausage and cook for another 2 to 3 minutes.
  3. Stir in tomato paste, zucchini, garlic, and stock. Add bay leaves and bring to a simmer.
  4. Simmer soup until vegetables are tender, 8 to 10 minutes.
  5. Season soup with some salt and pepper.
  6. Divide soup between serving bowls. Enjoy!



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