Zucchini And Sausage Soup
A hearty zucchini and sausage soup packed with savory flavors, fresh vegetables, and herbs, perfect for a comforting meal that suits any family dinner or casual gathering.
Ingredients
- 6 cups zucchini, sliced ⓘ
- 2 cups celery, chopped ⓘ
- 1 cup onion, chopped ⓘ
- 1 pound Italian sausage ⓘ
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried oregano ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/2 teaspoon dried basil ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1 1/2 cups green pepper, chopped ⓘ
- 1 (28 oz.) can diced tomatoes, undrained ⓘ
Instructions
- In a large saucepan, brown the sausage over medium heat.
- Remove the sausage with a slotted spoon and drain on paper towels, reserving 1 tablespoon of drippings in the pan.
- Saute the chopped celery and onion in the drippings for 5 minutes until tender.
- Add the cooked sausage, sliced zucchini, chopped green pepper, diced tomatoes with their juice, Italian seasoning, oregano, sugar, salt, pepper, dried basil, and garlic powder to the saucepan.
- Bring the mixture to a boil.
- Reduce heat, cover, and simmer for 20 to 30 minutes until the vegetables are tender.
- Add water if a thinner consistency is desired before serving.
Tips & Substitutions
For added flavor, consider using spicy Italian sausage instead of mild, or substitute turkey sausage for a leaner option. You can also include other vegetables like carrots or kale for extra nutrition. If you want a creamier soup, stir in a splash of heavy cream or some grated Parmesan cheese before serving.
Serving Suggestions
Serve this hearty soup with crusty bread or a simple side salad for a complete meal. A sprinkle of grated Parmesan on top enhances the flavor beautifully. This dish pairs wonderfully with Sister Reida'S Dolollie for a comforting, cozy dinner.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, adding a bit of water or broth if it has thickened. It can also be frozen for up to 3 months; just thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Sausage Soup contains roughly 503 calories, with 17g protein, 129g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (260% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 849mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can make a vegetarian version by omitting the sausage and using vegetable broth instead of water. Add more beans or lentils to maintain protein content, and consider using smoked paprika for a hint of smokiness.
What can I use instead of zucchini?
If you don't have zucchini, yellow squash or even cauliflower can be great substitutes. They will provide similar textures and absorb the flavors of the soup well. Just adjust cooking times as needed.
How can I thicken the soup?
To thicken the soup, you can blend a portion of it using an immersion blender or regular blender, then stir it back into the pot. Alternatively, adding a few diced potatoes or a cornstarch slurry can also achieve a thicker consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).