Kalyn's Kitchen

Italian Sausage, Zucchini, and Macaroni Soup

Italian Sausage, Zucchini, and Macaroni Soup is something I’ve made for years for Denny family parties and it’s always a hit! For a lower-carb version use more sausage and less pasta or skip the macaroni and use more zucchini.

PIN this tasty Italian Sausage Soup so you can make it later!

Italian Sausage, Zucchini, and Macaroni Soup finished soup in bowls

This Italian Sausage, Zucchini, and Macaroni Soup is favorite soup that I first made years ago, and since then I’ve made it many times for family get-togethers, or for my annual New Year’s Day soup party. 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.

If it’s starting to get a little cold where you are and you happen to have some zucchini, I highly recommend this as a good soup to help you transition to the new season.  In fact, this soup is worth making even if you have to buy zucchini!

Italian Sausage, Zucchini, and Macaroni Soup Recipe found on KalynsKitchen.com

How to Make Italian Sausage, Zucchini, and Macaroni Soup:

Scroll down for complete recipe with nutritional information.)

  1. I’ll normally use Jenni-O Hot Turkey Italian Sausage for this soup, but you can use pork sausage if you prefer.
  2. Heat a small amount of olive oil and brown the sausage well. Don’t rush this step; the browning adds flavor!
  3. If your sausage is raw, you’ll need to brown the whole links first it to get it firm enough enough to slice.
  4. While the sausage browns, start simmering the chicken stock, roasted or canned tomatoes, dried oregano, and dried basil in soup pot.
  5. When the sausage is browned, add it to the soup pot. Saute the onions and garlic in the same pan you used to brown the sausage, then add those to the simmering soup as well.
  6. Deglaze this pan with 1 cup of water and add to the soup.
  7. Dice up enough zucchini to make about 2 cups of diced zucchini. Measure 1 cup of dried whole wheat macaroni. I used my frozen chopped basil for this, (which is a good reason to be freezing basil for winter!)
  8. Add zucchini to the soup and simmer 15 minutes.  (If you’d like a low-carb and gluten-free version of this soup, use a little more zucchini and skip the macaroni.)
  9. Then add the macaroni (plus another cup of water if needed, which it probably will be.)
  10. Simmer soup about 15 minutes more, or just until the macaroni is done.
  11. Stir in the chopped fresh basil (or frozen chopped basil) and cook just a couple of minutes more.
  12. Serve soup hot, with plenty of freshly grated Parmesan for people to add at the table.

Italian Sausage, Zucchini, and Macaroni Soup Recipe found on KalynsKitchen.com

More Soup Recipes You Might Like:

Soup or Stew Index ~ Slow Cooker or Pressure Cooker
Sausage and Bean Soup with Pasta ~ The Italian Dish
Italian Sausage and Bean Soup with Chard ~ Kalyn’s Kitchen
Italian Sausage and Bean Soup ~ Eat at Home
Lentil Soup with Sausage and Roasted Red Pepper ~ Kalyn’s Kitchen

Italian Sausage, Zucchini, and Macaroni Soup finished soup in bowls

Italian Sausage, Zucchini, and Macaroni Soup

Yield 8 servings
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Additional Time 35 minutes
Total Time 2 hours

Italian Sausage, Zucchini, and Macaroni Soup is a hearty soup that's great to serve at a party!


  • 5 links hot Italian Sausage, cut into 3/8 inch slices
  • 2 tsp. olive oil, for browning sausage
  • 1 small onion, diced
  • 1 T finely chopped fresh garlic (or garlic puree)
  • 2 cups diced zucchini
  • 6 cups homemade chicken stock (see notes)
  • two  14.5 oz. cans diced tomatoes
  • 2 cups water
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 1 cup whole wheat macaroni (see notes)
  • 3 T minced fresh basil (optional, or you can use frozen basil)
  • freshly grated Parmesan cheese for serving soup


  1. Heat olive oil in large nonstick frying pan, add sausage and cook  until well browned and firm.
  2. Remove sausage to cutting board and cut in 3/8 inch slices.
  3. Put sausage back in frying pan and brown both sides of slices well.  (If you used pre-cooked turkey Italian Sausage, you can just slice the sausage and brown it.)
  4. While sausage browns, combine homemade chicken stock, oregano, slow-roasted tomatoes, and basil in medium stock pot and start to simmer.
  5. When sausage is thoroughly browned, add it to stock mixture.
  6. Put onions in pan you used to brown sausage and cook 3-4 minutes, until starting to soften.
  7. Add minced garlic and cook 1-2 minutes more.
  8. Add onions and garlic to soup.
  9. Deglaze the pan with 1 cup water and add to soup, then simmer 30 minutes.
  10. Cut ends off zucchini and cut lengthwise into fourths, then trim away all but 3/8 inch of white part.
  11. Cut zucchini strips into 1/2 inch slices.
  12. Add zucchini to soup and simmer 15 minutes.
  13. Taste soup for flavor and add more water if needed.
  14. Add pasta, check heat to be sure soup is at a very gentle boil and cook 15 minutes more.
  15. Stir in fresh basil if using, (or you can use frozen basil).
  16. Cook 5 minutes more.
  17. Serve soup hot, with freshly grated Parmesan cheese to add at the table.


If you don't have homemade chicken stock, use four 15 oz cans cans chicken broth, which might need to be simmered a bit longer.

For a lower-carb gluten-free soup skip the macaroni and use a  more zucchini.

Recipe created by Kalyn, and served at many Denny family parties.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 399Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 39mgSodium: 868mgCarbohydrates: 35gFiber: 5gSugar: 7gProtein: 21g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use turkey Italian Sausage and whole wheat pasta, and only a moderate amount of Parmesan cheese, this Italian Sausage, Zucchini, and Macaroni Soup would be a great choice for phase two or three of the South Beach Diet or any type of low-glycemic eating plan. If you want a lower-carb version of this soup, just use lots more sausage and less macaroni.

Find More Recipes Like This One:
Soup Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    55 Comments on “Italian Sausage, Zucchini, and Macaroni Soup”

  1. Lydia, love that name!

  2. In my house, we call these "big soups", the ones that have a little bit of everything in them. They are my favorites!

  3. I just found your blog and have spent the better part of two days reading it. I just made this soup for dinner. I had a zucchini in the fridge that needed to be used. I opted to use white beans and added some red pepper flakes. We like things with a kick. Serving with whole wheat corn bread. Delish!

  4. Julie Anne, glad you enjoyed the soup.

  5. Yum….made this soup a few nights ago and every night it just gets better and better. Thanks Kalyn!

  6. Another winner Kalyn! Everybody coming in my house wanted to know what smelled so good! Loved it! Thanks!

  7. Gotcha! That makes sense. Thank you! I'm heading out now and will let you know how it comes out. I have some homemade stock I froze last week when I made chicken soup and will be using that in this soup. Yum!

  8. Linda, you can slice the zucchini and use it all if you prefer, but the inner white part of the zucchini releases a lot of water and just gets "mushy" in soup, so I like to trim that part away. Either way will work though.

  9. Hey Kalyn,

    I'm so enjoying making a big pot of soup every Sunday that I can enjoy all week. So today I have some turkey sausage in the fridge and this soup is on the menu as soon as I head out to buy the zucchini. I am not clear, however, from the instructions on what I'm supposed to do with the zucchini. The 3/8 inch stuff is confusing me. Can't just slice it up and use the whole thing? Thanks!

  10. kpross, thanks! So glad you like it. This is one of my own favorites too, but my nieces husband Ryan is the one in our family who LOVES this and will ask me to make it for every family party.

  11. We love this soup!! It is so hearty and delicious. We made a double batch on Sunday and took it to work all week – this will be our new routine. Thanks, Kalyn!!

  12. Carrie, one reason I chose South Beach was because I didn’t want to have to figure out carbs, calories, etc., so I don’t have that information.

  13. What is the nutritional info on this? Calories, carbs, protein, etc.

    Thank you for this recipe…I love it!


  14. Basil is what is considered a “soft herb” and the flavor will disappear with long cooking time. There’s a good piece at Beyond Salmon about the difference between hard and soft herbs

  15. How come you put fresh basil in at the end? Why not fresh basil and oregano at the beginning?

  16. Christine, Julie, Kevin, and TW, thanks. I love it when my favorite bloggers like the sound of a recipe.

    Maggiesmeats, love the idea of black-eyed-peas in this!

  17. I made this last night with black eyed peas and it was fantastic! Thank you so much for your great blog.

  18. What a great combination – I’m ready for those autumn soups, and I’m in love with any recipe that continues the summer zucchini festival!

  19. This looks really yummy. Unfortunately it’s not getting to cool here in Phoenix yet, but I’ll save this for when it does!

  20. That soup looks nice and tasty! I like using Italian sausage in soups like this as they add so much flavour.