Updated Monday, February 24th, 2014
Total Time: 1 hour 5 minutes
Hands On Time: 25 minutes
Yield: 8 to 10 servings
This recipe for Italian Sausage Zucchini Soup originally came from Hope Murphy’s mother, Carol, who discovered it many decades ago in the food section of the Springfield [Massachusetts] Republican and adapted it over the years.
In a large soup pot, warm the oil over medium heat. Squeeze the sausage out of its casing and into the hot oil. Cook, stirring and breaking up the sausage pieces until just brown, 6 to 8 minutes. Add the onion, garlic, salt, and pepper, and cook 1 minute, stirring. Add the tomatoes with their juices, herbs, and sugar; cover and simmer 20 minutes.
Add the zucchini, celery, green pepper, broth, and chile flakes (if using). Simmer until tender, 15 to 20 minutes. Taste for seasoning. Serve hot, sprinkled with grated Parmesan and herbs.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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