Spicy Zucchini Soup



14 to 16 servings



1 lb. bulk Italian sausage
3 cans (1-3/4 lb. each) diced tomatoes, undrained
3 cans beef broth
2 lbs. zucchini, diced
2 md. green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 tsp. dried Italian seasoning
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/4 tsp. garlic powder
3 cups cooked macaroni


In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

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