Zucchini & Sausage Soup

Zucchini Sausage Soup

from Maxine Forward

8 Servings

8 oz. Hot Italian Sausage
½ cup Celery, chopped
1 cup Onion, chopped
3 Garlic Cloves, chopped fine
2 medium Zucchini, seeded & diced
1 Green Pepper, chopped
1  28 oz. can Crushed Tomatoes
Crushed Red Pepper, to taste
1 tsp. Salt
1 tbs. Oregano
1½ tsp. Basil
Parmesan Cheese, for garnish

  1. Remove the sausage from casings and brown in a stock pot. Add celery, onion and garlic. Cook until onion begins to soften. Add remaining ingredients except for Parmesan cheese, and simmer for about 2 hours.
  2. This is best if you can let it sit overnight and serve it the next day. Top individual bowls with grated or shaved Parmesan cheese.

Note: If using a reduced fat sausage, such as chicken, heat 1 tbs. olive oil in the pot first.

Serving Suggestions: The soup is quite thick. It could be thinned with chicken broth, if desired. It also makes a very good pasta topping.

 

 

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1 Comment

One thought on “Zucchini & Sausage Soup

  1. Had this at Max’s for lunch, it is definitely a keeper! Excellent flavor and not too spicy but you could always us mild sausage if you don’t like the heat. Yum. Great winter dish. Patti

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