Zucchini and Sausage Soup

Here is a quick, easy and delicious soup for the less than warm days of spring. This tasty combination of pork sausage, zucchini and tomatoes is an all time keeper recipe as well as healthy and low carb!

 

Adapted from Allrecipes.com 2021

Michelle Hanson

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!



Ingredients


Instructions

  1. Cook sausage in a 4-qt pot over medium-high heat, stirring frequently until browned, 5-7 minutes.
  2. Remove sausage with a slotted spoon from pot, then add celery and onion. Cook until tender, about 5 minutes. Drain fat from pot; return to heat and add sausage.
  3. Stir in zucchini, tomatoes, broth, Italian seasoning, and garlic salt. Simmer over low heat until zucchini is tender, about 25 minutes. Garnish with Parmesan cheese. (Soup keeps up to 3 days, covered and chilled, or frozen up to 3 months).

Nutrition Information Per 1 3/4 c serving: 349 cals; 20g fat (8g sat fat); 19g protein; 17g carb; 732mg sodium; gluten free

 

 


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