Spicy Zucchini Soup With Sausage, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Spicy Zucchini Soup With Sausage

Cuisine: Mexican
Servings: 12 cups of soup


  • 1 pound hot pork sausage (can use chicken or turkey if you prefer), chop links into 1-inch pieces
  • 1 medium sweet onion diced
  • 3 large garlic cloves minced
  • 1 jalapeño pepper minced
  • 3 cups diced zucchini
  • 2 stalks Celery diced
  • 3 14.5-ounce cans stewed tomatoes, original flavor
  • 2 teaspoons freshly ground cumin seeds
  • 2 teaspoons Mexican oregano crushed
  • 5 teaspoons Knorr tomato/chicken bouillon
  • 1 teaspoon crushed red pepper
  • salt and fresh cracked pepper
  • 5 cups water
  • 2 tablespoons olive oil
  • 1 cup jack cheese shredded, for garnish
  • 3 green onions chopped, for garnish
  • Crusty bread to serve with soup

More like this


  1. Heat 2 tablespoons of olive oil to medium/high heat, add the sausage and cook until browned on all sides. Add the onions, jalapeño and celery, along with a pinch of salt and pepper. Cook for 3 minutes. Add the garlic and cook for 1 more minute.
  2. Add the stewed tomatoes, cumin, oregano, bouillon, crushed red pepper, and water. Stir well to combine, when it comes to a boil, taste for salt, lower the heat, cover and cook for a good 2 hours.
  3. This will reduce and thicken the soup, but if you would like it slightly thicker, you could make a quick slurry of cornstarch and water (¼ cup cornstarch mixed with ½ cup of water). Add to soup while it’s simmering. But, if you are like me and have masa harina in your pantry, I like to use that instead of cornstarch, it adds a great corn flavor to the soup! I don’t add my thickener until the last 30 minutes of cooking time.

Chef Notes

I like to garnish the soup with jack cheese and green onions, serve with any crusty bread. You could make this soup mild by substituting the jalapeño for green bell pepper and eliminating the crushed red pepper. Note: If you cannot find the Knorr tomato/chicken flavored bouillon, just add low-sodium chicken broth and 2 tablespoons of tomato paste. This recipe makes about 12 cups of soup. Serves 6 as a meal with salad and bread or as an appetizer for a dinner party.

View Comments

RecommendedView All