Zucchini Soup

Here’s a tasty way to enjoy the zucchini from your garden.


Zucchini Sausage Soup

  • 1 lb sweet Italian sausage
  • 1 large onion, chopped.
  • 1  28 oz. can diced tomatoes (or equivalent amount of fresh tomatoes)
  • 4 cups broth (I use homemade vegetable broth, but you can use whatever you have on hand)
  • 5 cups diced zucchini (about 2 medium-large)
  • 1 T chopped fresh basil (or 1 tsp. dried)
  • 1 tsp. fennel seed
  • Water
  • Salt

In a large pot, brown the sausage in a little bit of oil. Add the onion and continue cooking until translucent. Add the tomatoes, broth, zucchini, basil, and fennel seed. If you happen to have a fennel bulb on hand, you can chop that up and add it, too. Bring to a boil, turn down the heat, and let simmer until the zucchini is cooked, adding water as necessary. Add salt to taste.




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2 Responses to Zucchini Soup

  1. Pingback: Convenience | My Edible Backyard

  2. Pingback: Celebrate Zucchini | My Edible Backyard

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