Sausage, zucchini, carrots and onions in a creamy, cheesy broth make a soothing, hearty dinner on a chilly night.


Recipe Summary

15 mins
30 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet non-stick skillet over medium high heat until hot. Add sausage, cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic and cook until onions are tender. Stir in zucchini and carrots to the skillet and cook, stirring occasionally, until the carrots are crisp tender; set aside.

  • Melt butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth, a little at a time, whisking after each addition until the mixture is smooth. Add the remaining broth and bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.

  • Top with remaining 1/2 cup cheese before serving.


Add 1 head of chopped cabbage; or, add 2 bunches of Swiss chard or torn spinach into the soup when you stir the cheese into the soup.

Nutrition Facts

731 calories; protein 37.1g 74% DV; carbohydrates 40.7g 13% DV; fat 46.9g 72% DV; cholesterol 118.6mg 40% DV; sodium 2309.6mg 92% DV. Full Nutrition

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Rating: 4 stars
I changed this recipe by replacing the zucchini with 4 sliced leeks and one Italian roasting pepper diced. I also used 4 chicken bullion and 4 cups of water to replace the chicken broth which is always too salty. It was hearty and delicious! I followed the original recipe otherwise. Read More