Zucchini Soup

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This summer soups is so tasty! Use vegetable broth and skip the sausage to make it vegetarian.

Shared by ksteed

Serving Size / Yield

6-8 servings

Ingredients

1 lb. hot Italian sausage
2 C. celery, cut into 1/2-inch pieces
1 qt. beef broth
2 lb. zucchini, cut into 1/2-inch pieces
1 C. onion, chopped
two 28-oz. cans chopped tomatoes with puree
2 tsp. salt
1 Tbs. dried oregano
1 Tbs. dried basil
1 tsp. sugar
5-6 cloves garlic, minced
2 green peppers, cut into 1/2-inch pieces
1/2 C. Parmesan cheese, grated
mozzarella cheese, shredded

Directions

Brown sausage and celery. Drain. Add beef broth, zucchini, onion, tomatoes, salt, oregano, basil, sugar, and garlic. Cover and simmer for 20 minutes. Add green pepper and Parmesan cheese. Simmer 10 minutes. Pour soup into bowls and top with mozzarella. Serve.

Serve with: Garlic Cheese Bread Slices