Italian Zucchini Soup

A nice and simple veggie soup that is a good way to use a lot of your zucchini and other garden vegetables. Freezes well.

Recipe by Sara McKlin


1 pound bulk Italian turkey sausage

1 cup chopped onion

2 cups chopped celery

2-4 cloves garlic, minced

1 medium green pepper, chopped

2 tablespoons sugar

2 teaspoons salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon pepper

2-4 cups chicken broth

4 cups diced tomatoes, undrained

4 cups diced zucchini

1 can cannellini beans

Grated parmesan cheese, optional


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