Taste of Home
Spicy Zucchini Soup
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 14-16 servings (4 quarts).
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.
Ingredients
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1 pound bulk Italian sausage
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3 cans (28 ounces each) diced tomatoes, undrained
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3 cans (14-1/2 ounces each) beef broth
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2 pounds zucchini, diced
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2 medium green peppers, diced
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2 cups thinly sliced celery
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1 cup chopped onion
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2 teaspoons Italian seasoning
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon sugar
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1/4 teaspoon pepper
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1/4 teaspoon garlic powder
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3 cups cooked macaroni
Directions
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1.
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.
Nutrition Facts
1 cup: 109 calories, 4g fat (1g saturated fat), 11mg cholesterol, 449mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 6g protein.
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