Save on Pinterest

Italian Sausage and Zucchini Soup

Everyone in my family likes this soup. Sometimes I use mini farfalle in this soup because my grandchildren say it looks like tiny butterflies. The recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1/2 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 cup uncooked orzo pasta

Directions

  • In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 4-6 minutes; 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
1-1/4 cups: 191 calories, 9g fat (3g saturated fat), 20mg cholesterol, 789mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 9g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • newgrandma
    Oct 8, 2020

    The only thing I did differently was to add an extra cup of beef stock and some garlic. This was very good! And I especially like the fact that it can be a quick supper. It doesn't have to simmer for hours like some soups do. I've made it twice already and my husband and I both enjoy it.

  • OwlTree
    Sep 10, 2020

    The first time I made this soup it was delicious. The second time I made a few changes. I added 3 cloves of finely chopped garlic, ground fennel and freshly ground black pepper (to taste), a pinch of dried red pepper flakes and a small jar of [drained] mushrooms. I was out of orzo, so I substituted a half cup of elbow macaroni. It was more like a stew, so I added a bit more beef broth and adjusted the salt (also to taste) It was even more delicious! I will be making this soup often. Thank you, Nancy Murphy!

  • dmkinsey
    Sep 10, 2020

    I made this last night to take to a ladies group. At the end, I thought it needed a little something, so I added little cheese tortellinis and a few drops of hot sauce to the soup and cooked a little longer. The ladies seemed to really like it! I thought it was good, and plan to make it again. I'd probably add more zucchini to it next time also.

  • Ginger H.
    Sep 8, 2020

    Really good and fresh tasting. Made as written except used chicken broth instead of beef and added a can of cannelloni beans. Might add some garlic next time.

  • Maxine
    Sep 7, 2020

    The premise sounded promising, so I clicked. Wow, was I surprised to see not only canned tomatoes, but only one measly zucchini! Shouldn’t an end-of-summer recipe include the fresh end-of-summer produce? I can understand using canned produce in the winter, even early spring, but fresh tomatoes and zucchini are abundant, both from people's gardens and at the markets.

  • walkerjo
    Sep 7, 2020

    So easy to put together. I used mild sausage. Freezes well too. I will make it again and again.

  • BNG
    Sep 7, 2020

    No comment left

  • Amanda
    Aug 27, 2020

    This recipe is a family favorite and a great way to use up homegrown zucchini, just add as many as you like. I am always asked for this recipe when I feed a crowd. Instead of orzo, I have substituted Farro or mini cheese ravioli.

  • oreo95
    Dec 31, 2019

    Yummy and so quick and easy! Made recipe exact, but used bow tie pasta because had on hand. Looking forward to leftovers today. Thanks Nancy

  • JGa2595176
    Jun 21, 2019

    I like this soup because it's just a little out of our family's normal comfort range, but everyone will eat it. The zucchini and orzo add a little bit of variety. We use spicy sausage for a bit of a kick. A solid recipe.