Spicy Zucchini Soup Recipe

4.5 2 2
Spicy Zucchini Soup Recipe
Spicy Zucchini Soup Recipe photo by Taste of Home
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Spicy Zucchini Soup Recipe

Read Reviews
4.5 2 2
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1 pound bulk 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

Directions

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

  • 1 pound bulk 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
  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

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MY REVIEW
denicedaisies User ID: 8559785 234094
Reviewed Oct. 6, 2015

"I love this soup! I changed mine up a bit to reduce sodium and calories - substituted the macaroni noodles with garbanzo beans, added a small can of sliced olives, and used reduced sodium vegetables. This is perfect fall soup and has amazing flavor! I have made this many times. Firemen, kid, and friend approved!"

MY REVIEW
pleasurefood User ID: 7341407 48349
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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