This is a soup with a zip to it. Zucchini are plentiful and this is a good way to use them. Tastes so good in colder weather. This soup may be frozen.

Recipe Summary

Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium high heat, saute the sausage for about 8 minutes, or until browned. Drain excess fat. Add the celery and continue to cook for about 10 minutes, stirring occasionally.

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  • Add the zucchini, onions, tomatoes, oregano, Italian-style seasoning, sugar, and the garlic powder. Reduce heat to medium low. Cover and simmer for 30 minutes.

  • Remove cover and add the bell peppers. Continue to simmer for about 10 minutes. Serve and enjoy.

Nutrition Facts

158 calories; protein 5.9g; carbohydrates 11.2g; fat 10.6g; cholesterol 20.1mg; sodium 471.1mg. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2007
I gave this 4 stars because I did make changes but it is a great starting point. I quadrupled the recipe in order to can it (I was able to can 14 quarts plus served dinner to my family of 8). I had to add chicken broth to make it a "soup". I added about 3.5 quarts of chicken broth for the quantity I made. I then found the juice to be too runny and there were still tons of veggies. I took about 3 blender fulls and pureed it then put them back into the soup. This gave it a great balance of soup and veggies. I also added a good amount of garlic simply because we like it. I plan to use this recipe a lot this summer to help preserve the abundance of zucchini from our garden. For those interested in canning it I pressure canned it at 11 lbs pressure for 90 minutes. Read More
(25)

Most helpful critical review

Rating: 1 stars
09/30/2009
I did not like this soup at all. It was way too tomatoey for me. I will not be making this again. Read More
(3)
48 Ratings
  • 5 star values: 33
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/01/2007
I gave this 4 stars because I did make changes but it is a great starting point. I quadrupled the recipe in order to can it (I was able to can 14 quarts plus served dinner to my family of 8). I had to add chicken broth to make it a "soup". I added about 3.5 quarts of chicken broth for the quantity I made. I then found the juice to be too runny and there were still tons of veggies. I took about 3 blender fulls and pureed it then put them back into the soup. This gave it a great balance of soup and veggies. I also added a good amount of garlic simply because we like it. I plan to use this recipe a lot this summer to help preserve the abundance of zucchini from our garden. For those interested in canning it I pressure canned it at 11 lbs pressure for 90 minutes. Read More
(25)
Rating: 5 stars
07/15/2006
This is one of our favorite soup recipes. In the summer I freeze it to use in winter. Everyone loves it even the kids. I use hot Italian sausage and dice the zucchini. If you double the recipe a one gallon can of diced tomatoes equals 8 16 oz. cans which drastically reduces the cost and prep. Read More
(18)
Rating: 4 stars
04/11/2005
I thought this was a pretty good recipe. I sliced the zucchini a little too thick so if I make it again I'll make thinner slices. It was nice to have sausage in this soup and this whole recipe lasted me for 4 days. Read More
(12)
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Rating: 5 stars
08/31/2009
This was great soup! My boyfriend even raved about it for a week and is begging me to make it again. I did make some changes I used diced tomatoes instead of stewed I omitted the celery and I had to add a can of beef broth and some vegetable broth to make it more soup like. I also made this in my slow cooker (low for 8 hours)then topped with shredded mozzarella and served with rolls and salad. Yum! Read More
(10)
Rating: 5 stars
08/24/2006
Mmmmmm...This is so good. I halved everything in the recipe except the spices. I also didn't have celery so in its place just used a bit of celery salt and added more zucchini. The only liquid is in the stewed tomatos so I found I had to add water or else I'd be left with not much 'soup' just veggies. Way good though. I will surely make again! Read More
(9)
Rating: 5 stars
07/22/2008
Ohhh this was WONDERFUL! My only changes were to add a little salt and then we added mozzarella to our bowls of soup. Divine! I would highly recommend using diced tomatoes instead of stewed sliced tomatoes. I didn't find any "stewed diced" so I bought the sliced and they were really big chunks. I spent about 5 minutes cutting up the slices with a pair of kitchen scissors.:-) Read More
(7)
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Rating: 4 stars
11/03/2010
Super recipe. I did use Italian sausage ad found it to be pretty think and ended up adding some water (just eyeballed it) but delish! I froze half of it...I hope it will taste as good as when first cooked. But great recipe. Will make plenty of times in the future!! Read More
(7)
Rating: 5 stars
07/12/2003
This is a great recipe really delicious.... my mother-in-law used to make a similar soup and we'd lost her recipe. Thanks Irene! Read More
(6)
Rating: 5 stars
11/09/2009
This soup was very good! Made it a few times while the zucchinis were multiplying like crazy. Read More
(5)
Rating: 1 stars
09/30/2009
I did not like this soup at all. It was way too tomatoey for me. I will not be making this again. Read More
(3)
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