Taste of Home
Italian Zucchini Soup
TOTAL TIME: Prep: 5 min. Cook: 1 hour 20 min.
YIELD: 8 servings (2 qts.)
This Italian zucchini soup 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. —Clara Mae Chambers, Superior, Nebraska
Ingredients
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1 pound bulk Italian sausage
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1 cup chopped onion
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2 cups chopped celery
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1 medium green pepper, chopped
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2 to 4 tablespoons sugar
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1 teaspoon salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/2 teaspoon pepper
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1 can (28 ounces) whole tomatoes, undrained, cut up
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4 cups diced zucchini
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Grated Parmesan cheese, optional
Directions
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1.
In a Dutch oven, brown sausage with onion; drain excess fat. Add the next 8 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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