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Italian Sausage and Zucchini Soup

Name: Italian Sausage and Zucchini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings (2 quarts).
Ingredients: 1/2 pound bulk Italian sausage; 1 medium onion, chopped; 1 medium green pepper, chopped; 3 cups beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes; 1 medium zucchini, cut into 1/2-inch pieces; 1/2 cup uncooked orzo pasta

19 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings (2 quarts)

Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida

Italian Sausage and Zucchini Soup Recipe photo by Taste of Home

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Ingredients

1/2 pound bulk Italian sausage
1 medium onion, chopped
1 medium green pepper, chopped
3 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup uncooked orzo pasta

Directions

In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain.
Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

Nutrition Facts

1-1/4 cups: 191 calories, 9g fat (3g saturated fat), 20mg cholesterol, 789mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 9g protein.

Italian Sausage and Zucchini Soup

Total Time

Makes

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