Sausage and Courgette Soup

    1 hour 20 min

    The perfect soup to look forward to during the cold winter months. Sausagemeat is simmered with celery, courgettes, onion, tomatoes, pepper and herbs. Serve with crusty fresh bread.

    42 people made this

    Serves: 16 

    • 450g sausagemeat
    • 250g celery, chopped
    • 900g courgettes, sliced
    • 160g onions, chopped
    • 4 (400g) tins whole peeled plum tomatoes
    • 1 teaspoon dried oregano
    • 1 teaspoon Italian herb seasoning
    • 1 teaspoon caster sugar
    • 1 teaspoon garlic granules
    • 1 green pepper, chopped

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a large pot over medium high heat, saute the sausagemeat for about 8 minutes or until browned. Drain off excess fat. Add the celery and continue to cook for about 10 minutes, stirring occasionally.
    2. Add the courgettes, onions, tomatoes, oregano, Italian herb seasoning, sugar and garlic granules. Reduce heat to medium low. Cover and simmer for 30 minutes.
    3. Remove cover and add the peppers. Continue to simmer for about 10 minutes. Serve and enjoy.

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    Reviews in English (40)


    I gave this 4 stars because I did make changes, but it is a great starting point. I quadrupled the recipe in order to can it (I was able to can 14 quarts, plus served dinner to my family of 8). I had to add chicken broth to make it a "soup". I added about 3.5 quarts of chicken broth for the quantity I made. I then found the juice to be too runny, and there were still tons of veggies. I took about 3 blender fulls and pureed it, then put them back into the soup. This gave it a great balance of soup and veggies. I also added a good amount of garlic simply because we like it. I plan to use this recipe a lot this summer to help preserve the abundance of zucchini from our garden. For those interested in canning it, I pressure canned it at 11 lbs pressure for 90 minutes.  -  01 Jun 2007  (Review from Allrecipes US | Canada)


    This is one of our favorite soup recipes. In the summer, I freeze it to use in winter. Everyone loves it, even the kids. I use hot Italian sausage and dice the zucchini. If you double the recipe, a one gallon can of diced tomatoes equals 8 16 oz. cans, which drastically reduces the cost and prep.  -  15 Jul 2006  (Review from Allrecipes US | Canada)


    I thought this was a pretty good recipe. I sliced the zucchini a little too thick, so if I make it again, I'll make thinner slices. It was nice to have sausage in this soup, and this whole recipe lasted me for 4 days.  -  11 Apr 2005  (Review from Allrecipes US | Canada)