Italian Zucchini Soup

1 lb. bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 md. green pepper, chopped
3 tbsp. sugar
2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. pepper
1 qt. canned tomatoes, cut up
4 cups diced zucchini
Grated Parmesan cheese (optional)

Directions:

In a Dutch oven, brown sausage with onion. Drain excess fat. Add the next 8 ingredients. Cover and simmer for 1 hour. Stir in zucchini and simmer for 10 minutes. Sprinkle with Parmesan cheese, if desired.

Comments from Tammy P. :

This recipe freezes well.

User Reviews:

Tasty, and a great way to use up the prolific zucchini in the garden. :)

I added some hot peppers and made it somewhat spicy.

Best to chop the zucchini somewhat small.

Submitted by michelleltaylor on December 09, 2004

Add your review of this recipe.