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Zucchini Sausage Soup

“Nothing beats a warm bowl of soup on cool day,” says Janelle Moore of Federal Way, Washington. “This recipe is simple to make and leaves you feeling satisfied.” Plus, it makes enough so you can enjoy leftovers later in the week!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    11 servings (2-3/4 quarts)

Ingredients

  • 1 pound bulk Italian sausage
  • 2/3 cup chopped onion
  • 5 cups water
  • 2 medium zucchini, sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (14 ounces) pizza sauce
  • 3/4 cup uncooked orzo pasta
  • 1 envelope au jus gravy mix
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano

Directions

  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
Nutrition Facts
1 cup: 233 calories, 14g fat (5g saturated fat), 31mg cholesterol, 675mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 9g protein.

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