Ingredients for Award Winning Zucchini Soup
- 1 lb sweet Italian sausage
- 2 (14.5 ounce) cans crushed tomatoes
- 6 cups vegetable broth
- 1 medium onion, chopped
- Green Pepper
- 2 lbs zucchini, diced
- 4 cloves garlic, minced
- Dried Parsley
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 6 cups water
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- salt, to taste
- black pepper, to taste
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How to Make Award Winning Zucchini Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.
- Stir in the diced zucchini, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper.
- Gradually add 2 cups of vegetable broth or water, stirring to combine. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the zucchini is very tender and the flavors have melded. If the soup is too thick, add more broth or water, 1 cup at a time, until desired consistency is reached.
- Taste and adjust seasonings as needed. Serve hot with crusty Italian bread or garlic bread.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
38g
Fat
29g
Carbs
6g
