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

Italian Zucchini Soup Recipe

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This recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day.
TOTAL TIME: Prep: 5 min. Cook: 1 hour 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Cook: 1 hour 20 min.
MAKES: 8 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 1 medium green pepper, chopped
  • 2 to 4 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 4 cups diced tomatoes, undrained
  • 4 cups diced zucchini
  • Grated Parmesan cheese, optional

Nutritional Facts

1 cup: 156 calories, 8g fat (3g saturated fat), 23mg cholesterol, 1046mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 8g protein

Directions

  1. In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired. Yield: 2 quarts.
Originally published as Italian Zucchini Soup in Bountiful Harvest Cookbook 1994, p17

Reviews for Italian Zucchini Soup

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 30, 2015

"I had roma tomatoes on hand, not really juicy, but for the simmering part there was no liquid to simmer. Maybe it meant two cups of canned diced tomatoes? I added two cups of beef broth. I also cut the recipe in half."

MY REVIEW
Reviewed Nov. 10, 2014 Edited Sep. 13, 2015

"Fantastic, flavorful soup! I added black beans and cannellini beans and 2 cups chicken broth."

MY REVIEW
Reviewed Oct. 10, 2014

"This is an italian soup I grew up with we call it Jumbotha which means end of the garden or a jumble of ingredients. What ever was grown that year at the end of the season was thrown in. Hence the abundance of zucchini & tomatoes. We did not add meat then. But I do now at times especially small meatballs."

MY REVIEW
Reviewed Aug. 2, 2014

"Yummy! I used Hot Italian sausage, and added 2+Cups of chicken stock,, as somebody suggested. The Hot sausage made it quite hot, but once the zucchini was added, it tempered the heat a bit. Still spicy, though, but we like some heat. Froze some for winter meal. Will make again."

MY REVIEW
Reviewed Oct. 15, 2013

"Added white beans, baby bellas and diatelini pasta.... fabulous!"

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