Italian Zucchini Soup

Time

prep 0:30       total 2:00

Yield

6 to 8 servings

Ingredients

Ingredients

1 lb. bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 md. green pepper, chopped
3 tbsp. sugar
2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1 qt. canned tomatoes, cut up
4 cups diced zucchini
Grated Parmesan cheese (optional)

Instructions

In a Dutch oven, brown sausage with onion. Drain excess fat. Add the next 8 ingredients. Cover and simmer for 1 hour. Stir in zucchini and simmer for 10 minutes. Sprinkle with Parmesan cheese, if desired.

Author's Comments

This recipe freezes well.

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2 Recipe Reviews

michelleltaylor

michelleltaylor reviewed Italian Zucchini Soup on August 25, 2005

Tasty, and a great way to use up the prolific zucchini in the garden. :)

I added some hot peppers and made it somewhat spicy.

Best to chop the zucchini somewhat small.
chefboyrd

chefboyrd reviewed Italian Zucchini Soup on June 26, 2009

I've followed this recipe to the letter twice and both times I had absolutely no broth. Am I missing something or did someone leave something out? Once I added a veggie or chicken broth to the mix it became soup not sauce. Otherwise the soup is great!