Sausage and Zucchini Soup
Ingredients45 m servings 344 cals
- Heat a large pot over medium-high heat. Cook and stir sausage, celery, and onion in the hot skillet until sausage is completely browned, 5 to 7 minutes; drain and discard grease.
- Stir zucchini, diced tomatoes, chicken broth, Italian seasoning, and garlic salt into the sausage mixture. Place pot over low heat and cook mixture at a simmer until the zucchini is tender, about 25 minutes. Top individual servings with Cheddar cheese.
Per Serving: 344 calories; 22.9 g fat; 13.9 g carbohydrates; 18.3 g protein; 65 mg cholesterol; 1791 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a great soup! I used hot Italian ground sausage instead of the pork and also added some diced red peppers and mushrooms to it. I also served it over some brown rice, which added some hea...
Delicious soup!. I added a pinch of red pepper flakes for a bit of heat. Great way to use up zucchini from the garden.