Hope Murphy’s Italian Sausage Zucchini Soup
This classic Italian Sausage Zucchini Soup recipe makes for a hearty and filling meal. Served with warm bread, it’s perfect for cold nights!
By Yankee Magazine|Oct 28 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis 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.
Yield:
8 to 10 servingsIngredients
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
Instructions
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.
I believe this was my grandmothers recipe that she published in the Springfield, MA newspaper years ago, when we lived in Springfield. As she got older for some reason she destroyed all her recipes, it was very sad. Thank you for sharing, this was our family’s favorite.
I think you could do so, though in my experience, crock pot tends to cause a certain amount of disintegration in the vegatables.
We love this recipe. I have taken it to several soup pitch ins and have always been asked for the recipe!
Could this be done in a crockpot?
Hi
I substituted apple chicken maple sausage and added green beans and A TBS of red wine and TBS tomato paste no added sugar
Lighter version nice for an autumn dinner
Can dried spices be used instead and if so, what amounts. Thanks for you help.
If using dried spices, use 1/2 the amount of fresh.
Made this soup yesterday – it was fabulous ! I added about 1 1/2 cups cooked rice after the soup was finished. Served it with Virgilio’s bread. Yummy !
This is an awesome recipe that I have been making for years. It can easily be altered to your liking. I add tortellini, mushrooms and mozzarella cheese. Perfect for a cold New England day!
I made this for last week’s snowstorm and it was a big hit with my family and neighbors! Ice storm starts tomorrow morning…..hmmmmm…….a great meal to have ready again. I will also make some muffins today in case we have no electricity. Thanks for years of great recipes.
Today is a soup day, so I will try this recipe. It sounds delicious!
enjoy
WOW! This is a new family favorite! Thanks!
This soup is delicious..made it with all the ingredients except substituted the sugar for a tblsp of concentrated tomato paste and a cup of red wine. I suggest using Ground Italian sausage with fennel for a wonderful taste.
I was inspired by this. I made the sausage soup AND the chop suey
This is great recipe! I’ve been making it for quite some time.