Shelled Zucchini Soup

8 oz Mild Italian sausage, sliced 1/4 inch thick
1 c Chopped onion
2 10 oz. condensed chicken consomme
3 c Water
1 To 2 garlic cloves, minced
4 c Coarsely grated zucchini, unpeeled
1 c Grated carrot
1 ts Italian seasoning
1/2 ts Basil
1/2 ts Oregano
1/2 ts Granulated sugar
1 c Tiny pasta shells
Mozzarella cheese (optional)

Saute sausage and onion in a large saucepan or Dutch oven until no pink remains in meat.

Add next 9 ingredients. Stir. Bring to a boil. Cover. Simmer slowly for at least 30 minutes or better yet, for 1 hour.

Add raw shells. Continue to simmer until shells are tender. Add more water if too thick,

This may be served now but if you'd like to dress it up, pour soup into broiler proof bowls, cover with mozzarella cheese and brown under broiler. Use up to 1 slice of cheese per bowl or used grated. Makes 8 cups.

Shelled Zucchini Soup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.