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Sausage and Zucchini Soup


"Easy and yummy. Serve with cornbread for a nice warm meal on a cold evening."
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45 m servings 344 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1791 mg
  • 72%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat a large pot over medium-high heat. Cook and stir sausage, celery, and onion in the hot skillet until sausage is completely browned, 5 to 7 minutes; drain and discard grease.
  2. Stir zucchini, diced tomatoes, chicken broth, Italian seasoning, and garlic salt into the sausage mixture. Place pot over low heat and cook mixture at a simmer until the zucchini is tender, about 25 minutes. Top individual servings with Cheddar cheese.

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Read all reviews 3
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This is a great soup! I used hot Italian ground sausage instead of the pork and also added some diced red peppers and mushrooms to it. I also served it over some brown rice, which added some hea...

Delicious soup!. I added a pinch of red pepper flakes for a bit of heat. Great way to use up zucchini from the garden.

This soup was delicious and easy to make! I was hesitant to make a hot soup in the summer, but I used fresh tomatoes from our garden,as the diced tomatoes, and prepared it outside on our grill....

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