Prep 30 mins
Cook 2 hrs
This is a family tradition when the zucchinis are ready. This soup has won first prize in our local county fair. It's not to strongly zucchini flavored, and has a fabulous italian flavor. I have NEVER found anyone who dislikes this soup, try it you'll see!!
- 1 1⁄2-2 lbs sweet Italian sausage
- 1 (28 ounce) can diced tomatoes
- 2 (14 ounce) cans beef broth
- 1 -2 onion, chopped
- 1 green pepper, chopped
- 2 -3 thin sliced unpeeled zucchini (you'll have to eyeball this one, because zucchini come in so many sizes!)
- 2 fresh minced garlic cloves
- 1 tablespoon chopped dried parsley
- 1 teaspoon dry basil
- 1 teaspoon dry oregano
- 1 -2 cup water
- Fry sausage in a soup pan, drain
- Add all other ingerdients except water.
- Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
- Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
- Serve with a yummy crusty Italian bread, or garlic bread!
Yummy soup. I thought I would miss the addition of carrots and celery, but I didn't. I used spicy Italian sausage and gave it a good rinse after browning just to get a good bit of the fat removed. The soup turned out really flavorful. I think next time I'll double the zucchini and use half the amount of sausage. Thanks for sharing this simple, flexible and delicious recipe.
I thoroughly enjoyed this soup (for lunch) and DH will be surprised and delighted this evening at supper to find sausage in his soup. I didn't add any onions, then added some carrots, frozen spinach, and corn. I also added 2 tsp of Canadian Steak Seasoning (salt, pepper, onion, garlic, and much more). I am serving this tonight with some grilled flatbread. . .yummy! Thanks for a keeper.
I use this as a base recipe for what I call my hunters soup. I love it because most of the ingredients are stuff I harvest locally. I have modified it slightly by using a meat mixture of equal parts hot sausage, sweet sausage and ground venison and I don't generally use water (stock instead). I make up about 10 quarts of this and then can it up in quart jars (11 pounds @ 75 minutes). This is a GREAT lunch for when you are at hunting camp. I usually heat it up and throw it in my thermos on those hunting trips where I will be in the field the entire day. Delicious. It also saves you a lot of time while at camp because it is all made up in advance. If you are going to can this, use older zucchini that is tougher and don't cook it long, just enough until it is hot. It will continue cooking during the canning process. If you do it otherwise, the zucchini will be mush. Thank you for this recipe, it is great!