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

Spicy Zucchini Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 16 servings

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 3 cans (28 ounces each) diced tomatoes, undrained
  • 3 cans (14-1/2 ounces each) beef broth
  • 2 pounds zucchini, diced
  • 2 medium green peppers, diced
  • 2 cups thinly sliced celery
  • 1 cup chopped onion
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 3 cups cooked macaroni

Nutritional Facts

1 serving (1 cup) equals 109 calories, 4 g fat (1 g saturated fat), 11 mg cholesterol, 449 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  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. Yield: 14-16 servings (4 quarts).
Originally published as Spicy Zucchini Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p17

Nutritional Facts

1 serving (1 cup) equals 109 calories, 4 g fat (1 g saturated fat), 11 mg cholesterol, 449 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g protein.

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Reviewed Aug. 26, 2013

Changed this up a bit to use what I had on hand. First off I substituted the italian sausage with hamburger. I also used fresh tomatoes out of my garden rather than the canned. To make it a little healthier and also because I substituted the macaroni with uncooked brown minute rice which I just added at the end.

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