Sausage and Zucchini Soup

Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Wheat-Free / Gluten-Free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
6
Ready in
50 minutes
Print

Ingredients

  • 1 lb. hot or mild Italian turkey sausage, casings removed
  • 1 medium onion, chopped
  • 1 medium green bell pepper, seeded and chopped
  • 2 (14-oz.) cans no-salt-added diced tomatoes with basil, garlic and oregano, undrained
  • 3 medium carrots, quartered lengthwise and sliced
  • 2 small potatoes, peeled and chopped
  • 4 celery stalks, sliced
  • 1 medium zucchini, halved lengthwise and sliced

Directions

Prep Time
15 minutes
Cook Time
35 minutes
Ready in
50 minutes
  1. In an 8-quart Dutch oven, cook and stir sausage, onion and bell pepper over medium-high heat 10 minutes or until sausage is browned. Drain fat.
  2. Add tomatoes, carrots, potatoes, celery and 3 cups water; bring to boiling. Reduce heat; simmer, covered, 20 minutes or until vegetables are just tender. Stir in zucchini; simmer 5 to 10 minutes or until zucchini is tender. Serve hot.

Nutritional Information

Serving Size
1
Per Serving
Calories 198, Calories Fat 57, Total Fat 6g, Saturated Fat 0g, Cholesterol 33mg, Sodium 418mg, Carbohydrate 23g, Protein 12g
Serving Size1
Calories198
Calories Fat57
Calories (fat) extra28
Total Fat6g
Total Fat (extra)10
Saturated Fat0g
Cholesterol33mg
Cholesterol (extra)11
Sodium418mg
Sodium (extra)17
Potassium519mg
Carbohydrate23g
Carbohydrate (extra)8
Fiber3g
Fiber (extra)16
Sugars8g
Protein12g
Omega30g
Vitamin A6053IU
Vitamin A (extra)121
Vitamin C51mg
Vitamin C (extra)85
Iron2mg
Iron (extra)14