1. In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook, breaking up the meat with a wooden spoon, until browned – approx. 5 minutes.
2. Once the Italian sausage meat has browned, add onion, celery, and bell pepper and sauté for four minutes.
3. Move the meat and vegetables to the sides and lower the heat to medium (If your pot isn’t large enough, remove the meat and veggies to a salad bowl, you’ll add them back afterward). Add garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally.
4. Add tomatoes, zucchini, pepper, chicken broth, Parmesan rind, and Parmesan cheese along with fresh basil and fresh thyme and stir well to combine.
5. Bring the soup to a simmer and cook covered until the vegetables are tender – about 10 to 15 minutes.
6. Remove the soup from heat and take out the Parmesan rinds. Serve the zucchini tomato Italian sausage soup immediately with more fresh basil and Parmesan cheese on top. Enjoy!
