Stuffed Zucchini Soup
 
Prep time
Cook time
Total time
 
All the delicious and savory flavors of stuffed zucchini in a hearty soup.
Author:
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 2 tsp olive oil
  • 1 lb Italian sausage
  • 1 large or 2 medium zucchini or yellow squash, sliced quartered or halved (4-5 cups)
  • 2 celery stalks, diced
  • 2-3 large carrots, peeled and sliced ⅕-inch thick
  • 1 medium onion, diced
  • 3 cloves of garlic, crushed
  • 1 tbsp brown sugar
  • 2 tsp salt
  • ¼ tsp ground pepper
  • 2 tsp basil
  • 1 tsp parsley
  • ½ tsp oregano
  • 2 (15 ounce) cans diced fire-roasted tomatoes
  • 1 cup long-grain rice (uncooked)
  • 5-6 cups water
  • Shredded mozzarella or cheddar cheese (for topping)
Instructions
  1. Pour olive oil into a large soup pot. Add Italian sausage and cook over medium-high heat until browned.
  2. Add diced celery, sliced carrots, and diced onion. Sauté for 2-3 minutes or until fragrant.
  3. Next, add crushed garlic and sauté for another minute.
  4. Add the brown sugar, salt, pepper, basil, parsley, and oregano. Mix well, and then add the diced tomatoes, rice, and water.
  5. Bring the soup mixture to a boil, and then turn it down to a simmer. Let soup simmer for about 5 minutes.
  6. Next, add the zucchini pieces and let the soup continue to simmer for 15 minutes or until the rice and zucchini are cooked.
  7. If the rice absorbs too much water, you can add more. Just be sure to adjust the salt to taste or add chicken bouillon to taste.
  8. Serve and top with mozzarella or cheddar cheese. YUM!
  9. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/stuffed-zucchini-soup/