Italian Sausage Zucchini Soup Recipes
ITALIAN SAUSAGE ZUCCHINI SOUP
My mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood. -Louise Kline, Fort Myers, Florida
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon., Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 483mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
SAUSAGE AND ZUCCHINI SOUP
Easy and yummy. Serve with cornbread for a nice warm meal on a cold evening.
Provided by Christina Egan
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large pot over medium-high heat. Cook and stir sausage, celery, and onion in the hot skillet until sausage is completely browned, 5 to 7 minutes; drain and discard grease.
- Stir zucchini, diced tomatoes, chicken broth, Italian seasoning, and garlic salt into the sausage mixture. Place pot over low heat and cook mixture at a simmer until the zucchini is tender, about 25 minutes. Top individual servings with Cheddar cheese.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 13.9 g, Cholesterol 64.8 mg, Fat 22.9 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 9.7 g, Sodium 1791.2 mg, Sugar 8.3 g
ITALIAN SAUSAGE AND ZUCCHINI SOUP
Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. -Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.
Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 789mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
ITALIAN SAUSAGE ZUCCHINI SOUP
This is so yummy and perfect for a cold day! I have grown up with this recipe but I'm not sure where it came from. It makes a ton and is very filling. Serve with a nice crusty bread!
Provided by taratee
Categories Meat
Time 2h50m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Slice sausage and brown in the pot. Add celery and cook for 10 minutes. Add onions, tomatoes, garlic, spices and dried herbs and sugar. Cover and simmer for 20 minutes. Add zucchini and green pepper. Add water and wine (if using). Cover and simmer until zucchini is falling apart and pepper is soft. More water may need to be added as the soup can get very thick. The more this cooks, the better it tastes!
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