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Spicy Zucchini Soup

Total Time

Prep: 20 min. Cook: 1-1/2 hours


14-16 servings (4 quarts)

My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer.


  • 1 pound bulk Italian sausage
  • 3 cans (28 ounces each) diced tomatoes, undrained
  • 3 cans (14-1/2 ounces each) beef broth
  • 2 pounds zucchini, diced
  • 2 medium green peppers, diced
  • 2 cups thinly sliced celery
  • 1 cup chopped onion
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 3 cups cooked macaroni


  1. In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

Nutrition Facts

1 cup: 109 calories, 4g fat (1g saturated fat), 11mg cholesterol, 449mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 6g protein.

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