Zucchini Sausage Soup Recipes

Steps:

• In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Steps:

• In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon., Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Slice sausage and brown in the pot. Add celery and cook for 10 minutes. Add onions, tomatoes, garlic, spices and dried herbs and sugar. Cover and simmer for 20 minutes. Add zucchini and green pepper. Add water and wine (if using). Cover and simmer until zucchini is falling apart and pepper is soft. More water may need to be added as the soup can get very thick. The more this cooks, the better it tastes!

Steps:

• Sausage should be cut in to bite size pieces.
• Fry until almost done.
• 15- 20 minutes.
• Add green peppers and zucchini saute 3-4 minutes,add onion,saute 2 minutes,add garlic,saute 1-2 minutes.
• Add enough water to cover.
• Add tomatoes ad tomatoe soup.
• Blend in spices.
• Simmer 40-50 minutes.

Steps:

• In a saucepan brown sausage and onion. Crumble sausage. Drain and place sausage and onion into a large dutch oven.
• Add chicken broth and zucchini, carrots, potatoes. Add salt and pepper. Bring to a boil and then turn heat to simmer. Simmer slowly for 20 to 25 minutes.
• Add evaporated milk and cheese. Slowly stir until cheese is melted.
• Serve and enjoy!