Zucchini Tomato Soup I

Zucchini Tomato Soup I

Joanna Knudsen 0

"I got this recipe from a neighbor and my family really liked it. I have shared the recipe with many!"

Ingredients {{adjustedServings}} servings 483 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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  1. In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil.
  2. Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.
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Reviews 18

  1. 22 Ratings

Sarah R-G

This is a very good and filling soup, even the way I made it: I needed to use my slow cooker, so I had to reduce the tomatoes and zucchini a bit otherwise it wouldn't have all fitted in. I browned the meat/pepper/onion first and put it on top of the chopped veges in the s/c pot. I used beef stock instead of soup mix. I also omitted the pasta because (a) there was no room and (b) pasta doesn't really work in a slow cooker soup unless you add it near the end. It was scrumptious and I will definitely make it again, probably reducing the amount so I can use the right proportion of ingredients.


WOW!!! What a delicious, filling soup. I made this for my family a year ago and it has become a regular. I freeze my garden tomatoes and zucchini in the Fall when I have an abundance and enjoy their fresh taste all Winter long with this recipe. We add two cans of tomatoe sauce to make the broth creamier and a can a sliced mushrooms. When we serve the soup we sprinkle grated cheese over the top and have homemade bread. I have also made this soup using shredded leftover roast beef instead of hamburger. I would highly recommend this soup to anyyone!! So simple and so good.

Judi Leaming

Excellent "dinner" soup ... thick and stew-like. I used diced canned tomatoes since we're beyond fresh tomato season and yellow and zucchini squash for eye appeal. I also like to use several different types of pasta ... again for interest. Easy to make and I only used 1 pound of LEAN ground beef. Thanks for sharing this recipe!