Italian Vegetable Soup

Name: Italian Vegetable Soup
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 8 servings (2 qts.)
Cuisine: Europe, Italian
Ingredients: 1 pound bulk Italian sausage; 1 cup chopped onion; 2 cups chopped celery; 1 medium green pepper, chopped; 2 to 4 tablespoons sugar; 1 teaspoon salt; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon pepper; 1 can (28 ounces) whole tomatoes, undrained, cut up; 4 cups diced zucchini; Grated Parmesan cheese, optional

Total Time Prep: 5 min. Cook: 1 hour 20 min.

Yield 8 servings (2 qts.)

Test Kitchen Approved

This Italian vegetable soup combines ground sausage, zucchini and tomatoes for a delicious and comforting meal in just one pot. It's simple, hearty and ideal for busy weeknights.

Ingredients

1 pound bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 medium green pepper, chopped
2 to 4 tablespoons sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 can (28 ounces) whole tomatoes, undrained, cut up
4 cups diced zucchini
Grated Parmesan cheese, optional

Directions

In a Dutch oven, brown sausage with onion; drain excess fat. Add the next 8 ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

Nutrition Facts

1 cup: 156 calories, 8g fat (3g saturated fat), 23mg cholesterol, 1046mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 8g protein.

This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. —Clara Mae Chambers, Superior, Nebraska

Recipe Creator