All the Savory Flavors of Stuffed Zucchini in a Soup
This delicious and hearty Stuffed Zucchini Soup is another way to make my Million Dollar Zucchini Skillet. If you love that skillet recipe, you’ll love this soup. With winter in full swing, having a pot of soup for dinner is always fun, especially one you know your whole family will love.
The recipe calls for raw rice, which takes a lot of broth to cook. For this recipe to be a soup, I compensate with more broth. That’s how I do it. I’m lazy. The rice will continue to absorb the broth, so the leftover soup will be stew-like, but it’s still yummy. As a leftover soup, just add more liquid.
This healthy and easy-to-make soup is full of vegetables and is gluten-free. Also, for those who don’t do dairy, if you skip the cheese on top, it is dairy-free. Having said that, if dairy isn’t a problem for you, I strongly suggest lots of cheese on top. YUM!!!!
Soup Recipes You’ve Gotta Try!
- Olive Garden Pasta Fagioli Soup
- Loaded Baked Potato Soup
- The Best Beef Barley Soup
- Red Lentil Curry Soup
- Ham Bone Lentil Soup
- Creamy Chicken and Dumplings Soup
Step-by-step Photos for How to Make Stuffed Zucchini Soup
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Tips for How to Make Stuffed Zucchini Soup
- This soup tastes good with yellow squash or a mix with zucchini. Whatever you have will work really well.
- For the best flavor, use canned fire-roasted diced tomatoes.
- If you have leftover cooked rice, you can use that instead. Add the cooked rice at the end, and let the soup simmer until the rice is warm.
- 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.
- Top with shredded mozzarella or cheddar cheese.
- If the leftovers become stew-like, you can eat it as is or add more liquid. Either way, it tastes yummy.
- Leftovers freeze well.
Cook’s Tools for Zucchini Soup:
Serve Stuffed Zucchini Soup with...
- 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)
- Pour olive oil into a large soup pot. Add Italian sausage and cook over medium-high heat until browned.
- Add diced celery, sliced carrots, and diced onion. Sauté for 2-3 minutes or until fragrant.
- Next, add crushed garlic and sauté for another minute.
- Add the brown sugar, salt, pepper, basil, parsley, and oregano. Mix well, and then add the diced tomatoes, rice, and water.
- Bring the soup mixture to a boil, and then turn it down to a simmer. Let soup simmer for about 5 minutes.
- Next, add the zucchini pieces and let the soup continue to simmer for 15 minutes or until the rice and zucchini are cooked.
- 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.
- Serve and top with mozzarella or cheddar cheese. YUM!
- Enjoy!
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