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Italian Zucchini Soup

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
  • Total Time
    Prep: 5 min. Cook: 1 hour 20 min.
  • Makes
    2 quarts

Ingredients

  • 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

Directions

  • 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
1 cup: 156 calories, 8g fat (3g saturated fat), 23mg cholesterol, 1046mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 8g protein.

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