Recipe Favorites: Italian Sausage and Zucchini Soup

(Updated September 2008) This is a soup I made in 2005, and it's perfect for this time of year when the nights are getting cooler, but there's still zucchini from the garden to be used. The combination of turkey Italian Sausage, tomatoes, zucchini, garlic, and basil with just a bit of macaroni has been a winner every time I've made this for a family party. It's my niece Becca's husband Ryan who especially loves this soup, so it's in honor of him that I'm officially making it one of my Recipe Favorites. If it's starting to get a little cold where you are and you happen to have some zucchini, I recommend this as a good soup to help you transition to the new season.

Italian Sausage and Zucchini Soup
(Makes about 6 servings, recipe created by Kalyn and served at many Denny family parties through the years.)

5 links (19.5 oz.) hot Italian Sausage (I used turkey Italian Sausage)
olive oil, for browning sausage
1 small onion, diced small
1 T finely chopped fresh garlic (or garlic puree)
2 cups diced zucchini (see instructions below)
6 cups homemade chicken stock (or 4 cans chicken broth, reduced slightly)
3 cups frozen slow-roasted tomatoes (or 2 cans diced tomatoes with juice)
1-2 cups water
2 tsp. dried oregano
2 tsp. dried basil
1 cup Dreamfield's macaroni or whole wheat macaroni
3 T minced fresh basil (optional, or you can use frozen basil)
fresh grated parmesan cheese for topping soup

Brown sausage in olive oil in large nonstick frying pan until well browned and firm. Remove sausage to cutting board and cut in 3/8 inch slices. Put sausage back in frying pan and brown both sides of slices well.

While sausage browns, combine chicken stock, roasted tomatoes, oregano, and basil in medium stock pot and start to simmer. When sausage is thoroughly browned, add it to stock mixture.

Put onions in pan you used to brown sausage and saute 3-4 minutes, until starting to soften. Add minced garlic and cook 1-2 minutes more. Add onions and garlic to soup. Deglaze pan with 1 cup water and add to soup, then simmer 30 minutes.

Cut ends off zucchini and cut lengthwise into fourths, then trim away all but 3/8 inch of white part. Cut zucchini strips into 1/2 inch slices. Add zuccini to soup and simmer 15 minutes. Taste soup for flavor and add second cup of water if needed. Add pasta, check heat to be sure soup is at a very gentle boil and cook 15 minutes more. Stir in fresh basil if using and cook 5 minutes more. Serve soup with fresh grated Parmesan cheese.


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South Beach Suggestions:

(Edit June 2011 - I have recently learned that if Dreamfields pasta is cooked for a long time or reheated it increases the glycemic index, so this recipe is probably phase 3 if made with Dreamfields.)  If you use turkey Italian Sausage and whole wheat pasta, and only a moderate amount of Parmesan cheese, this soup would be a great choice for phase two or three of the South Beach Diet or any type of low-glycemic eating plan. I think you could make a pretty great tasting soup for phase one by leaving out the pasta and replacing it with a can of white beans or garbanzo beans.

More Soups with Italian Sausage:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Italian Sausage and Bean Soup with Chard
White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil
Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases)
Chickpea Soup with Sausage from Bitten
Minestrone Soup with Sausage and Squash from Closet Cooking
Crockpot Pizza Soup from A Year of Crockpotting

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