By simply adding Classico® Tomato & Basil Sauce, a variety of flavors are brought together in this quick and simple sausage and peppers variant.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 4 zucchinis, grated
- 2 cloves garlic, crushed
- 2 ½ cups vegetable broth
- 1 ½ cups water
- ¼ cup heavy whipping cream
- ground black pepper to taste
Instructions
- Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
- Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 351 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The soup was on the rather bland/boring side. The description of a carnivore going crazy over the soup and the “really fast” description in the title got me excited that this was going to be a fantastic soup. It was not really fast to make, except I sped it up by shredding the zucchini in my Vitamix blender. I followed the recipe exactly, except I used low-sodium broth. I can’t imagine the reduced sodium affecting the final outcome of the soup though. It basically tasted to me like shredded zucchini, onion, and a very lightly flavored water. I am giving it 3 stars, because it is healthy and I hate to be the first rater of a recipe rating really less than that. Someone might find a way to doctor this up, and love it.