Recipe by Jennifer Adams
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped green bell pepper
1 (10.75 ounce) can
condensed tomato soup (such as Campbell's®)
Yummy soup.. I had roasted peppers so I used those, left out the canned soup and pureed most of it with my immersion blender
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Zucchini Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 9
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a comforting meatball and kale soup.
A hearty soup with Italian sausage and vegetables made in a slow cooker.
See how to make a healthy Italian-style white bean soup with fresh spinach.