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

Zucchini Sausage Soup Recipe

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“Nothing beats a warm bowl of soup on cool day,” says Janelle Moore of Federal Way, Washington. “This recipe is simple to make and leaves you feeling satisfied.” Plus, it makes enough so you can enjoy leftovers later in the week!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:11 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 11 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 2/3 cup chopped onion
  • 5 cups water
  • 2 medium zucchini, sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (14 ounces) pizza sauce
  • 3/4 cup uncooked orzo pasta
  • 1 envelope au jus gravy mix
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano

Nutritional Facts

1 cup equals 233 calories, 14 g fat (5 g saturated fat), 31 mg cholesterol, 675 mg sodium, 18 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Yield: 11 servings (2-3/4 quarts).
Originally published as Zucchini Sausage Soup in Simple & Delicious

Nutritional Facts

1 cup equals 233 calories, 14 g fat (5 g saturated fat), 31 mg cholesterol, 675 mg sodium, 18 g carbohydrate, 2 g fiber, 9 g protein.

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