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Italian Zucchini Soup

 Italian Zucchini Soup
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.
8 ServingsPrep: 5 min. Cook: 1 hour 20 min.

Ingredients

  • 1 pound Johnsonville® Mild Ground 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 156 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 1,046 mg sodium, 15 g carbohydrate, 4 g fiber, 8 g protein.