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

Italian Zucchini Soup

bulk Italian sausage

onion

celery

green pepper, chopped

sugar

salt

basil

oregano

pepper

tomatoes, undrained

zucchini

Parmesan cheese, optional

One of our favorites! I add additional broth because the recipe as written is not enough, IMO. Five stars after adding the additional broth!!

I kept feeling like the broth was missing somewhere? Maybe my garden tomatoes weren’t juicy enough but this was turning out more like a hash than a soup! I just added plenty of chicken broth and since I didn’t have as much sausage as I would have liked I also cooked in some bow tie pasta. The seasoning was on point and with fresh tomatoes, garlic, basil and zucchini you really can’t go wrong! Added a couple bay leaves as well and the whole family loved it! Dropped a star only because I think the broth is missing from the recipe!

How would I do this in an instapot?  We love this soup but it is time consuming and always takes much longer than expected, though worth it.  it is even better the next day.

I loved it - thank you!  I took out the sugar, added broth and switched for quick chicken sausage.  
•	1 cup chopped onion
•	4-5 links of Italian chicken sausage (no-sugar-added/ already cooked)
•	2 cups chopped celery
•	1 medium green pepper, chopped (sub other peppers)
•	1 teaspoon dried basil
•	1 teaspoon dried oregano
•	1/4teaspoon salt
•	1/2 teaspoon pepper
•	4 cups (32 ounces) canned diced tomatoes, undrained
•	2 cups broth (vegetable or chicken)
•	4 cups diced zucchini
Method: 
1.	In a large pan, saute onion until translucent.  
2.	Add the rest of the ingredients except for the zucchini; cover and simmer 1 hour. 
3.	Stir in zucchini and simmer 10 minutes.

Initially, I made half the recipe and used &quot;mild&quot; Italian sausage.  No Parmesan.  My family loved this recipe!  Dad said it was the best soup I&#039;ve ever made - Yea!

I’ve been making this, (or some version of it, depending what ingredients I have on hand) for years. I make a huge pot and freeze portions to pull out whenever I have a taste, or need something quick for dinner or lunch.

I made this but added 3 large cloves of smashed garlic and 2 C of dry white wine, which took away the need for the sugar.  Because I used home canned tomatoes (3 pts) I omitted the salt. Also, I added 1 can of chicken broth and 1/2 can of water.  Really gr8 recipe!!!

Soup is very good, but way too salty.  Can't imagine adding chicken stock and making it even saltier.  Perhaps there is a typo on the amount of salt to add, will use 1/2 tsp next time.

Really nice flavor, I added 32 oz of vegetable broth since there was no liquid in the recipe.

I had roma tomatoes on hand, not really juicy, but for the simmering part there was no liquid to simmer. Maybe it meant two cups of canned diced tomatoes? I added two cups of beef broth. I also cut the recipe in half.

italian zucchini soup

Prep Time: 5 minutes

Cook Time: 1 hours, 20 minutes

Total: 1 hours, 25 minutes

Servings: 2

Cost: $17.84 /serving

Author : Taste of Home

Ingredients

Instructions

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