Return to Content

Hope Murphy’s Italian Sausage Zucchini Soup

Hope Murphy’s Italian Sausage Zucchini Soup
18 votes, 4.17 avg. rating (83% score)

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.

Hope Murphy’s Italian Sausage Zucchini Soup
Photo/Art by Kristin Teig


  • 3 tablespoons olive oil
  • 1 pound Italian turkey or pork sausage, half sweet and half spicy
  • 1 small onion, diced
  • 2 large garlic cloves, minced
  • 2 teaspoons kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cans (28 ounces each) whole tomatoes, roughly chopped, with juices
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon granulated sugar
  • 2 pounds zucchini, sliced lengthwise and cut into 1/2-inch-thick slices
  • 3 large celery stalks, diced
  • 1 large green pepper, seeded and diced
  • 2 cups reduced-sodium chicken broth
  • Pinch red chile flakes (optional)
  • Garnishes: Freshly grated Parmesan cheese and additional fresh herbs


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.

Updated Monday, February 24th, 2014
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111