Italian Sausage Zucchini Soup

Total Time

Prep: 20 min. Cook: 45 min.


10 servings (3-1/4 quarts)

Updated: Mar. 10, 2022
My mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood. —Louise Kline, Fort Myers, Florida
Italian Sausage Zucchini Soup Recipe photo by Taste of Home


  • 1 package (19-1/2 ounces) hot or sweet Italian turkey sausage links, casings removed
  • 4 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 2 medium zucchini, cut into 1/2-inch cubes
  • 2 medium green peppers, chopped
  • 4 cans (14-1/2 ounces each) no-salt-added whole tomatoes, undrained, crushed
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 teaspoon sugar


  1. In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon.
  2. Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes.

Can you freeze Italian Sausage Zucchini Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1-1/4 cups: 104 calories, 4g fat (1g saturated fat), 20mg cholesterol, 483mg sodium, 10g carbohydrate (6g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.