Ingredients
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3 lbs ½ lb. 1 med 1 can 2 tsp 1 ½ tsp dash 8oz |
zucchini, sliced sweet/mild Italian Sausage (Remove skin and crumble) onion, chopped chicken broth OR 1 ½ cups chicken bouillon dried basil salt (If broth is too salty use less - add salt after tasting) black pepper Sour Cream or plain yogurt for garnish |
Instructions
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In large pot: Place zucchini, sausage, onion, chicken broth, basil, salt & pepper.
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Make sure the broth just barely comes level with the mixture in the pot. If you put too much broth the soup will be too thin.
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Let everything simmer together for about ½ hour.
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Process until smooth:
Food processor or blender: Let cool and process in batches.
With a blender wand: Leave soup in pot and blend with the wand.
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Garnish each serving of soup w/sour cream or plain yogurt.
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I usually double this recipe because it tastes better the next day AND freezes well.
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Tags: Chicken Broth, Italian Sausage, Zucchini