Italian Zucchini Soup Recipe -
Italian Zucchini Soup Recipe
  • READY IN 50 mins

Italian Zucchini Soup

Recipe by  

"A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.
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Reviews More Reviews

Oct 17, 2013

Yummy soup.. I had roasted peppers so I used those, left out the canned soup and pureed most of it with my immersion blender

Oct 17, 2013

Wow this has too much black pepper! Even my husband who dumps black pepper on everything thought it was too much. I halved the recipe but used the whole can of tomato soup. The soup was good except for the pepper issue. I quartered the zucchini slices because I thought whole slices would be awkward to eat. At first I thought the extra sugar was unnecessary but added some after tasting it initially. I also added some dried basil just for my own preference. I'm not a real fan of vegetable soup but trying to eat healthy and I will make this again. Thanks!


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1 g
  • 2%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 1137 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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