Best 8 Italian Sausage And Zucchini Soup Recipes

SAUSAGE AND ZUCCHINI SOUP

Steps:

• 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.

ITALIAN SAUSAGE AND ZUCCHINI SOUP

Steps:

• In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

ITALIAN SAUSAGE ZUCCHINI SOUP

Steps:

• In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon., Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ITALIAN ZUCCHINI SOUP

Steps:

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

ITALIAN SAUSAGE & ZUCCHINI SOUP

Steps:

• In frying pan, turn sausages over medium heat until evenly browned.
• Drain on paper towels and cut into 1/4 inch slices.
• Heat oil in saucepan over medium-high heat.
• Add onion, garlic, fennel, and pepper, cooking 4-5 minutes, until softened.
• Add zucchini, stock, and herbs.
• Stir in sausage, reduce heat to low and simmer 20 minutes.
• Season with salt and pepper.
• Discard bay leaf.
• For the lemon-garlic seasoning, chop together lemon zest, garlic and parsley and add to soup.
• Stir until heated through.

ITALIAN SAUSAGE & ZUCCHINI SOUP RECIPE - (4.2/5)

Steps:

• 1. In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. 2. Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.

ITALIAN SAUSAGE ZUCCHINI SOUP

Steps:

• Slice sausage and brown in the pot. Add celery and cook for 10 minutes. Add onions, tomatoes, garlic, spices and dried herbs and sugar. Cover and simmer for 20 minutes. Add zucchini and green pepper. Add water and wine (if using). Cover and simmer until zucchini is falling apart and pepper is soft. More water may need to be added as the soup can get very thick. The more this cooks, the better it tastes!

ITALIAN SAUSAGE AND ZUCCHINI

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.