Zucchini Soup III

Zucchini Soup III

28 Reviews 1 Pic
Irene Yousey
Recipe by  Irene Yousey

“This is a soup with a zip to it. Zucchini are plentiful and this is a good way to use them. Tastes so good in colder weather. This soup may be frozen.”

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Adjust Servings

Original recipe yields 16 servings



  1. In a large pot over medium high heat, saute the sausage for about 8 minutes, or until browned. Drain excess fat. Add the celery and continue to cook for about 10 minutes, stirring occasionally.
  2. Add the zucchini, onions, tomatoes, oregano, Italian-style seasoning, sugar, and the garlic powder. Reduce heat to medium low. Cover and simmer for 30 minutes.
  3. Remove cover and add the bell peppers. Continue to simmer for about 10 minutes. Serve and enjoy.

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Reviews (28)

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I gave this 4 stars because I did make changes, but it is a great starting point. I quadrupled the recipe in order to can it (I was able to can 14 quarts, plus served dinner to my family of 8). I had to add chicken broth to make it a "soup". I added about 3.5 quarts of chicken broth for the quantity I made. I then found the juice to be too runny, and there were still tons of veggies. I took about 3 blender fulls and pureed it, then put them back into the soup. This gave it a great balance of soup and veggies. I also added a good amount of garlic simply because we like it. I plan to use this recipe a lot this summer to help preserve the abundance of zucchini from our garden. For those interested in canning it, I pressure canned it at 11 lbs pressure for 90 minutes.



This is one of our favorite soup recipes. In the summer, I freeze it to use in winter. Everyone loves it, even the kids. I use hot Italian sausage and dice the zucchini. If you double the recipe, a one gallon can of diced tomatoes equals 8 16 oz. cans, which drastically reduces the cost and prep.



I thought this was a pretty good recipe. I sliced the zucchini a little too thick, so if I make it again, I'll make thinner slices. It was nice to have sausage in this soup, and this whole recipe lasted me for 4 days.

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Amount Per Serving (16 total)

  • Calories
  • 158 cal
  • 8%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 471 mg
  • 19%

Based on a 2,000 calorie diet



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Zucchini Soup II


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Creamy Zucchini Soup