Italian Sausage Zucchini Soup Recipe

Italian Sausage Zucchini Soup Recipe
Italian Sausage Zucchini Soup Recipe photo by Taste of Home
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Italian Sausage Zucchini Soup Recipe

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My mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1 package (19-1/2 ounces) hot or sweet Italian turkey sausage links, casings removed
  • 4 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 2 medium zucchini, cut into 1/2-inch cubes
  • 2 medium green peppers, chopped
  • 4 cans (14-1/2 ounces each) no-salt-added whole tomatoes, undrained, crushed
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 teaspoon sugar

Directions

In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon.
Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield: 10 servings (3-1/4 quarts).
Originally published as Italian Sausage Zucchini Soup in Healthy Cooking Annual Recipes Annual 2017, p27

Nutritional Facts

1-1/4 cups: 104 calories, 4g fat (1g saturated fat), 20mg cholesterol, 483mg sodium, 10g carbohydrate (6g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

  • 1 package (19-1/2 ounces) hot or sweet Italian turkey sausage links, casings removed
  • 4 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 2 medium zucchini, cut into 1/2-inch cubes
  • 2 medium green peppers, chopped
  • 4 cans (14-1/2 ounces each) no-salt-added whole tomatoes, undrained, crushed
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 teaspoon sugar
  1. In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon.
  2. Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 10 servings (3-1/4 quarts).
Originally published as Italian Sausage Zucchini Soup in Healthy Cooking Annual Recipes Annual 2017, p27

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