To make the zucchini tomato Italian sausage soup: In a large soup pot or largeDutch oven heat the olive oil over medium-high heat and once hot, add Italian sausage meat. Break up the meat while it cooks with a wooden spoon.
Once the Italian sausage meat has browned, add onion and bell pepper and saute for 4 minutes.
Move the meat and vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, chicken broth and Colby jack cheese and motzerella, along with basil and thyme and stir to combine.
Bring the soup to a medium simmer and cook just long enough until the vegetables are tender about 10-15 minutes.
Remove the soup from heat. Serve soup immediately with additional basil and cheese on top. Enjoy!
