Italian Zucchini Soup

4.0

(4)

3 Reviews

3 Photos

A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen.

Submitted by Jennifer Adams

Updated on January 14, 2022

3

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

8 cups sliced zucchini
8 cups chopped tomatoes
2 cups chopped green bell pepper
2 cups chopped celery
2 cups chopped onion
1 (10.75 ounce) can condensed tomato soup (such as Campbell's®) (Optional)
5 tablespoons white sugar
4 teaspoons salt
1 teaspoon black pepper

Directions

Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

Nutrition Facts (per serving)

108	Calories
1g	Fat
24g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 108
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 1137mg	49%
Total Carbohydrate 24g	9%
Dietary Fiber 4g	15%
Total Sugars 16g
Protein 4g	7%
Vitamin C 77mg	85%
Calcium 53mg	4%
Iron 1mg	8%
Potassium 806mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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