Best 6 Italian Zucchini Soup Recipes
Italian zucchini soup, also known as Zuppa di Zucchine, is a comforting and flavorful soup that showcases the simple yet delicious flavors of Italian cuisine. Made with fresh zucchini, aromatic herbs, and a creamy broth, this soup is perfect for a light lunch or dinner, or as a starter for a special occasion. The addition of Parmesan cheese adds a touch of richness and umami, while a sprinkle of fresh basil or parsley brings a vibrant pop of color and freshness. Whether you're looking for a healthy and nutritious meal or a way to enjoy the bounty of summer zucchini, this Italian zucchini soup is sure to satisfy.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN ZUCCHINI SOUP
This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska
Provided by Taste of Home
Time 1h25m
Yield 2 quarts.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
ITALIAN SAUSAGE AND ZUCCHINI SOUP
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
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.
ITALIAN SAUSAGE ZUCCHINI SOUP
My mom used to make this recipe. Whenever I decide to make it, it reminds me of her, taking me back to days of my childhood. -Louise Kline, Fort Myers, Florida
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (3-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon., Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 483mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
ITALIAN ZUCCHINI SOUP
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.
Provided by Jennifer Adams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 24.2 g, Fat 1 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 1136.9 mg, Sugar 16.2 g
ITALIAN SAUSAGE ZUCCHINI SOUP
This is so yummy and perfect for a cold day! I have grown up with this recipe but I'm not sure where it came from. It makes a ton and is very filling. Serve with a nice crusty bread!
Provided by taratee
Categories Meat
Time 2h50m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Slice sausage and brown in the pot. Add celery and cook for 10 minutes. Add onions, tomatoes, garlic, spices and dried herbs and sugar. Cover and simmer for 20 minutes. Add zucchini and green pepper. Add water and wine (if using). Cover and simmer until zucchini is falling apart and pepper is soft. More water may need to be added as the soup can get very thick. The more this cooks, the better it tastes!
ITALIAN SAUSAGE & ZUCCHINI SOUP RECIPE - (4.2/5)
Provided by lisapearce
Number Of Ingredients 11
Steps:
- 1. In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. 2. Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.
Tips:
- Choose the right zucchini: Look for firm, unblemished zucchini with a deep green color. Avoid zucchini that are too large, as they may be bitter.
- Wash and trim the zucchini: Before using, wash the zucchini thoroughly and trim off the ends.
- Don't peel the zucchini: The skin of the zucchini is where most of the nutrients are, so don't peel it.
- Use a variety of vegetables: In addition to zucchini, you can add other vegetables to your soup, such as carrots, celery, onions, and tomatoes.
- Use a good quality broth: The broth is the base of your soup, so make sure to use a good quality broth. You can use vegetable broth, chicken broth, or beef broth, depending on your preference.
- Season to taste: Add salt, pepper, and other herbs and spices to taste.
- Don't overcook the soup: Zucchini soup is best when it is cooked just until the vegetables are tender. Overcooking the soup will make the vegetables mushy.
- Serve with a garnish: A dollop of sour cream, a sprinkling of grated Parmesan cheese, or a few croutons make a nice garnish for zucchini soup.
Conclusion:
Zucchini soup is a delicious, healthy, and easy-to-make soup that is perfect for any occasion. It is a great way to use up zucchini that you may have on hand, and it is also a good way to get your daily dose of vegetables. So next time you are looking for a quick and easy soup recipe, give zucchini soup a try. You won't be disappointed.
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