Go Back
–+ servings
Use up some of that summer zucchini in this hearty soup
Print Recipe Add to Recipe Box

Zucchini Sausage Soup

Hearty and comforting soup
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner, Main, Main Course, Soup
Cuisine: American
Keyword: soups that are a meal, using excess zucchini, zucchini soup
Servings: 4
Calories: 432kcal
Author: Judith Hannemann

Ingredients

  • 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

Thickening:

  • 1/4 cup flour
  • 1/2 cup water
US Customary - Metric

Instructions

  • 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.

Notes

For UK and EU--"half and half" is equal parts of whole (full fat) milk and single (light) cream.

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 24g | Protein: 15g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 948mg | Potassium: 1164mg | Fiber: 4g | Sugar: 10g | Vitamin A: 980IU | Vitamin C: 67mg | Calcium: 140mg | Iron: 2mg