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Spicy Zucchini Soup

My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer.
  • Total Time
    Prep: 20 min. Cook: 1-1/2 hours
  • Makes
    14-16 servings (4 quarts)

Ingredients

  • 1 pound bulk Italian sausage
  • 3 cans (28 ounces each) diced tomatoes, undrained
  • 3 cans (14-1/2 ounces each) beef broth
  • 2 pounds zucchini, diced
  • 2 medium green peppers, diced
  • 2 cups thinly sliced celery
  • 1 cup chopped onion
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 3 cups cooked macaroni

Directions

  • In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.
Nutrition Facts
1 cup: 109 calories, 4g fat (1g saturated fat), 11mg cholesterol, 449mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 6g protein.

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Reviews

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Average Rating:
  • denicedaisies
    Oct 6, 2015

    I love this soup! I changed mine up a bit to reduce sodium and calories - substituted the macaroni noodles with garbanzo beans, added a small can of sliced olives, and used reduced sodium vegetables. This is perfect fall soup and has amazing flavor! I have made this many times. Firemen, kid, and friend approved!

  • pleasurefood
    Aug 26, 2013

    Changed this up a bit to use what I had on hand. First off I substituted the italian sausage with hamburger. I also used fresh tomatoes out of my garden rather than the canned. To make it a little healthier and also because I substituted the macaroni with uncooked brown minute rice which I just added at the end.