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Italian Zucchini Soup

This recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day.
  • Total Time
    Prep: 5 min. Cook: 1 hour 20 min.
  • Makes
    2 quarts

Ingredients

  • 1 pound bulk Italian sausage
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 1 medium green pepper, chopped
  • 2 to 4 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 4 cups diced tomatoes, undrained
  • 4 cups diced zucchini
  • Grated Parmesan cheese, optional

Directions

  • In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.
Nutrition Facts
1 cup: 156 calories, 8g fat (3g saturated fat), 23mg cholesterol, 1046mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 8g protein.

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Reviews

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Average Rating:
  • Alicia
    Feb 23, 2020

    How would I do this in an instapot? We love this soup but it is time consuming and always takes much longer than expected, though worth it. it is even better the next day.

  • Lori
    Nov 18, 2019

    I loved it - thank you! I took out the sugar, added broth and switched for quick chicken sausage. • 1 cup chopped onion • 4-5 links of Italian chicken sausage (no-sugar-added/ already cooked) • 2 cups chopped celery • 1 medium green pepper, chopped (sub other peppers) • 1 teaspoon dried basil • 1 teaspoon dried oregano • 1/4teaspoon salt • 1/2 teaspoon pepper • 4 cups (32 ounces) canned diced tomatoes, undrained • 2 cups broth (vegetable or chicken) • 4 cups diced zucchini Method: 1. In a large pan, saute onion until translucent. 2. Add the rest of the ingredients except for the zucchini; cover and simmer 1 hour. 3. Stir in zucchini and simmer 10 minutes.

  • Janet
    Aug 3, 2019

    Initially, I made half the recipe and used "mild" Italian sausage. No Parmesan. My family loved this recipe! Dad said it was the best soup I've ever made - Yea!

  • Bobbie
    May 25, 2019

    I’ve been making this, (or some version of it, depending what ingredients I have on hand) for years. I make a huge pot and freeze portions to pull out whenever I have a taste, or need something quick for dinner or lunch.

  • caiatransplant
    Sep 7, 2017

    I made this but added 3 large cloves of smashed garlic and 2 C of dry white wine, which took away the need for the sugar. Because I used home canned tomatoes (3 pts) I omitted the salt. Also, I added 1 can of chicken broth and 1/2 can of water. Really gr8 recipe!!!

  • Richard
    May 26, 2017

    Soup is very good, but way too salty. Can't imagine adding chicken stock and making it even saltier. Perhaps there is a typo on the amount of salt to add, will use 1/2 tsp next time.

  • Keith
    Dec 4, 2016

    Really nice flavor, I added 32 oz of vegetable broth since there was no liquid in the recipe.

  • meliss.beyer
    Sep 30, 2015

    I had roma tomatoes on hand, not really juicy, but for the simmering part there was no liquid to simmer. Maybe it meant two cups of canned diced tomatoes? I added two cups of beef broth. I also cut the recipe in half.

  • pschube
    Nov 10, 2014

    Fantastic, flavorful soup! I added black beans and cannellini beans and 2 cups chicken broth.

  • ladielion
    Oct 10, 2014

    This is an italian soup I grew up with we call it Jumbotha which means end of the garden or a jumble of ingredients. What ever was grown that year at the end of the season was thrown in. Hence the abundance of zucchini & tomatoes. We did not add meat then. But I do now at times especially small meatballs.