SPICY ZUCCHINI SOUP

Spicy Zucchini Soup image

My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer.

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 15

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Ingredients

1 pound bulk Italian sausage
3 cans (28 ounces each) diced tomatoes, undrained
3 cans (14-1/2 ounces each) beef broth
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 cups cooked macaroni

Steps:

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.

Nutrition Facts : Calories 109 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 449mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

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