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Zucchini Soup Recipe

Zucchini Soup Recipe

I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.
TOTAL TIME: Prep: 10 min. Cook: 1 hour YIELD:6 servings


  • 12 ounces pork breakfast sausage links
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 pound zucchini, sliced
  • 3 cans (14-1/2 ounces each) stewed tomatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried basil
  • 1 medium green pepper, chopped


  • 1. Cut sausage into 1/4-in. slices; brown in a Dutch oven or soup kettle. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes. Yield: 6-8 servings (2 quarts).

Nutritional Facts

1 cup: 198 calories, 12g fat (4g saturated fat), 30mg cholesterol, 1340mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 10g protein.

Reviews for Zucchini Soup

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Reviewed Dec. 1, 2013

"This soup is good, healthy and versatile. I like to switch up the meat and veggies. It is my brother-in-law's new favorite soup now."

Reviewed Sep. 20, 2013

"Yummy--Capital "Y". This soup has a great flavor and has become a regular meal in our home and family. Not "just"another zucchini recipe!"

Reviewed Aug. 30, 2013

"Good recipe. I loved the spicy flavor this soup had. I will make it again. Variations of sausage change the flavor a bit. Love spicy Italian Sausage in it."

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