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Spicy Zucchini Soup Recipe

Photo by: Taste of Home

My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer.

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16 Servings
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

1 pound bulk Italian sausage
3 cans (28 ounces each) diced tomatoes, undrained
3 cans (14-1/2 ounces each) beef broth
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 cups cooked macaroni

Directions

In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through. Yield: 14-16 servings (4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 109 calories, 4 g fat (1 g saturated fat), 11 mg cholesterol, 449 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g protein.

Spicy Zucchini Soup published in Home-Style Soups, Salad and Sandwiches Cookbook , p17

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