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


  • 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.


  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

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Richard User ID: 9178121 267359
Reviewed May. 26, 2017

"soup is very good, but way too salty. Can't imagine adding chicken stock and making it even saltier. Perhaps there is a typo on the amount of salt to add, will use 1/2 tsp next time."

Keith User ID: 8980153 257705
Reviewed Dec. 4, 2016

"Really nice flavor, I added 32 oz of vegetable broth since there was no liquid in the recipe."

meliss.beyer User ID: 7101887 233761
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."

pschube User ID: 2658481 14019
Reviewed Nov. 10, 2014 Edited Sep. 13, 2015

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

ladielion User ID: 8029814 44315
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."

Jan2 User ID: 116031 44498
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."

gardenangels User ID: 7445344 40441
Reviewed Oct. 15, 2013

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

Bedheadbean User ID: 7433278 44314
Reviewed Oct. 6, 2013

"Really good recipe. First time I made this recipe I substituted five pieces of smokey bacon for the sausage added two cups of chicken stock and one tablespoon of chili flakes. Sorry I also added three cups of Cannellini Beans to make up for the missing texture of the sausage. Great depth of flavours. Awesome soup and a great use of zucchini"

abenedict1964 User ID: 3101343 18617
Reviewed Jul. 10, 2013

"Just waiting for the zucchini to grow bigger before picking!"

sheila7m User ID: 1150454 40440
Reviewed Aug. 12, 2012

"Very good, everyone in my family liked the soup even my daughter who doesn't, like zucchini."

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