Best 8 Cheesy Zucchini Sausage Soup Recipes

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Are you seeking a warm, hearty and comforting meal that combines flavors and textures in perfect harmony? Look no further than the delectable cheesy zucchini sausage soup! This delectable soup is a culinary symphony that features tender zucchini, savory sausage, succulent tomatoes, and a luscious creamy broth, all enveloped in a blanket of melted cheese. Each spoonful promises a burst of flavors that will tantalize your taste buds and leave you craving more. Whether you're looking for a cozy dinner on a chilly evening or a quick and satisfying lunch, this cheesy zucchini sausage soup is guaranteed to hit the spot!

Here are our top 8 tried and tested recipes!

ZUCCHINI SAUSAGE SOUP



Zucchini Sausage Soup image

Hearty and comforting soup

Provided by Judith Hannemann

Categories     Dinner     Main     Main Course     Soup

Number Of Ingredients 10

2 medium onions (chopped)
8 oz sweet Italian sausage meat
2 tbs butter
6 medium zucchini (sliced (1 1/2 lbs))
2 cups chicken broth
1 cup half and half cream (or light cream. See NOTES)
1/8 tsp salt
1 pinch red pepper flakes
1/4 cup flour
1/2 cup water

Steps:

  • Heat butter in a large dutch oven over medium heat. Add the sausage and the onion and cook until the sausage is no longer pink, breaking up into smaller bits as it cooks.
  • Add the zucchini, chicken stock, salt and pepper flakes. Bring to boil, then reduce heat to simmer and cook until the zucchini is crisp-tender.
  • Add the cream and heat through.
  • If you wish to thicken the soup, mix the flour and water and gradually stir into the soup. Heat until the soup gently bubbles then cook, stirring frequently, until the flour is cooked--about 5 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 432 kcal, Carbohydrate 24 g, Protein 15 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 81 mg, Sodium 948 mg, Fiber 4 g, Sugar 10 g

SAUSAGE AND ZUCCHINI SOUP



Sausage and Zucchini Soup image

Easy and yummy. Serve with cornbread for a nice warm meal on a cold evening.

Provided by Christina Egan

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package bulk pork sausage
2 cups chopped celery
1 cup chopped onion
3 zucchinis, thinly sliced
3 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can chicken broth
2 teaspoons Italian seasoning
1 teaspoon garlic salt
1 cup shredded Cheddar cheese

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 13.9 g, Cholesterol 64.8 mg, Fat 22.9 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 9.7 g, Sodium 1791.2 mg, Sugar 8.3 g

CREAMY, CHEESY ZUCCHINI SOUP



Creamy, Cheesy Zucchini Soup image

This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!

Provided by Chair

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 8

5 pounds zucchini, trimmed and cut into 1-inch chunks
2 red bell peppers, finely chopped
1 ½ large red onions, finely chopped
1 bunch cilantro
3 cups heavy whipping cream
1 pound shredded Swiss cheese
1 teaspoon salt
¾ teaspoon cracked black pepper

Steps:

  • Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
  • Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g

ITALIAN SAUSAGE AND ZUCCHINI SOUP



Italian Sausage and Zucchini Soup image

Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. -Nancy Murphy, Mount Dora, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

1/2 pound bulk Italian sausage
1 medium onion, chopped
1 medium green pepper, chopped
3 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup uncooked orzo pasta

Steps:

  • In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 789mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

ZUCCHINI SAUSAGE SOUP



Zucchini Sausage Soup image

"Nothing beats a warm bowl of soup on cool day," says Janelle Moore of Federal Way, Washington. "This recipe is simple to make and leaves you feeling satisfied." Plus, it makes enough so you can enjoy leftovers later in the week!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 10

1 pound bulk Italian sausage
2/3 cup chopped onion
5 cups water
2 medium zucchini, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) pizza sauce
3/4 cup uncooked orzo pasta
1 envelope au jus gravy mix
1 tablespoon dried basil
2 teaspoons dried oregano

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Nutrition Facts : Calories 233 calories, Fat 14g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 675mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

CHEESY ZUCCHINI SAUSAGE SOUP



Cheesy Zucchini Sausage Soup image

CHEESY, CREAMY and GOOD!! A hearty soup for a good comfort food meal! Great with cornbread or a salad.

Provided by Seasoned Cook

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb sausage
1 onion, chopped
1 carrot, chopped small
2 zucchini, chopped small
2 potatoes, small cubes
2 (14 ounce) cans chicken broth
2 (12 ounce) cans evaporated milk
2 cups cheddar cheese, shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a saucepan brown sausage and onion. Crumble sausage. Drain and place sausage and onion into a large dutch oven.
  • Add chicken broth and zucchini, carrots, potatoes. Add salt and pepper. Bring to a boil and then turn heat to simmer. Simmer slowly for 20 to 25 minutes.
  • Add evaporated milk and cheese. Slowly stir until cheese is melted.
  • Serve and enjoy!

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE



25-Minute Cheesy Sausage and Butternut Squash Casserole image

This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 medium red onion
1 pound spicy Italian sausage, casings removed
10 ounces frozen diced butternut squash (about 1 1/2 cups)
One 15-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
One 16-ounce tube ready-made polenta
1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish
5 ounces fontina cheese, thinly sliced (1 1/4 cups)
1 ounce grated Parmesan (about 1/4 cup)
5 ounces baby spinach (about 6 cups)
2 teaspoons balsamic vinegar

Steps:

  • Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
  • Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
  • Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
  • Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
  • When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
  • Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

ZUCCHINI AND CHEDDAR CHEESE SOUP



Zucchini And Cheddar Cheese Soup image

Provided by Marialisa Calta

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield Six servings

Number Of Ingredients 10

2 1/2 cups chicken broth
1/4 cup chopped onion
1/3 cup chopped celery
5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup light cream or milk
1 cup lightly packed, grated, medium-sharp cheddar cheese

Steps:

  • Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
  • Puree in small batches in a blender or food processor and set aside in the saucepan.
  • In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

- Look for zucchini that is firm, unblemished, and has a consistent green color. Sausages should be dark red or pink in color, without any signs of grey or sliminess. Ensure the chicken broth is low-sodium to control the overall saltiness of the soup. - Use fresh garlic and red onion for maximum flavor. Mince or grate the garlic finely and dice the onion into small pieces to evenly distribute their flavors throughout the soup. - For a creamier soup, use a mixture of heavy cream and milk. Alternatively, for a lighter version, use only skim milk. Adjust the amount of cheese to your preference, considering that sharper cheeses like Parmesan and Asiago will provide a more intense flavor. - Serve the soup immediately, garnished with freshly chopped parsley or basil for an extra burst of flavor. Croutons or crispy bacon bits can also add textural contrast.

Conclusion:

Cheesy Zucchini Sausage Soup offers a delightful blend of flavors and textures that will warm you up on a chilly day. By following these tips, you can elevate the soup's flavors even further: selecting fresh, high-quality ingredients, using a combination of creamy and sharp cheeses, and adding herbs and garnishes for extra depth and appeal. Whether you're cooking for a weeknight dinner or a special occasion, this hearty and comforting soup is sure to impress. So, gather your ingredients, put on your apron, and let's get cooking!

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