Easy Italian Zucchini Soup Recipes

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ITALIAN ZUCCHINI SOUP



Italian Zucchini Soup image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 2 quarts.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

EASY ITALIAN ZUCCHINI SOUP



Easy Italian Zucchini Soup image

Made this up to use up veggies and have made it so many times since. Not gourmet food- just easy with lot's of flavor. No need to add other seasonings when you have the sausage and marinara in the recipe. This is my favorite quick recipe. Leftovers are even better!

Provided by Camaro Chic

Categories     Pork

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 6

16 ounces bulk Italian sausage
1/2 cup chopped onion
8 ounces sliced fresh mushrooms
2 cups chopped zucchini
2 cups chicken broth
16 ounces marinara sauce

Steps:

  • Brown and break up Italian sausage. Add onions until tanslucent. Add mushrooms and zucchini. Stir fry around 5 minutes. Add broth and simmer for 15 minutes or until zucchini is tender. Add marinara sauce and warm through. Serve with shredded parmesan cheese blend.

Nutrition Facts : Calories 357.1, Fat 26.4, SaturatedFat 9, Cholesterol 57.5, Sodium 1214.4, Carbohydrate 14.2, Fiber 1.4, Sugar 9.6, Protein 15.9

ITALIAN ZUCCHINI SOUP



Italian Zucchini Soup image

A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen.

Provided by Jennifer Adams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 9

8 cups sliced zucchini
8 cups chopped tomatoes
2 cups chopped green bell pepper
2 cups chopped celery
2 cups chopped onion
1 (10.75 ounce) can condensed tomato soup (such as Campbell's®)
5 tablespoons white sugar
4 teaspoons salt
1 teaspoon black pepper

Steps:

  • Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 24.2 g, Fat 1 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 1136.9 mg, Sugar 16.2 g

ZUCCHINI SOUP



Zucchini Soup image

Zucchini are everywhere in the summertime, which is why we always need simple ways to use them all up before the season is over. You can serve this Italian-inspired soup warm or at room temperature.

Provided by Jackie Rothong

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1/4 cup plus 2 tablespoons olive oil
5 large zucchini (about 3 pounds total), 4 chopped into 2-inch pieces, 1 very thinly sliced into rounds on a mandoline
1 yellow onion, chopped into 2-inch pieces
Kosher salt and freshly ground black pepper
4 cups warm water
Lemon Oil, recipe follows
1/2 cup olive oil
1/2 lemon, cut into quarters, seeds removed

Steps:

  • Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
  • Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
  • Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
  • Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.

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