My mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood. —Louise Kline, Fort Myers, Florida
Italian Sausage Zucchini Soup Recipe photo by Taste of Home
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 teaspoon sugar
Directions
In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon.
Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
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Deb
Nov 13, 2020
Husband is diabetic so always looking for diabetic friendly recipes. This was soooo yum! Signed up for an account here just so I could rate this one. Five stars,
Reviews
Husband is diabetic so always looking for diabetic friendly recipes. This was soooo yum! Signed up for an account here just so I could rate this one. Five stars,