Creamy Cheddar Zucchini Sausage Soup
Indulge in a bowl of our Creamy Cheddar Zucchini Sausage Soup, where every spoonful is a delightful blend of hearty sausage, tender veggies, and gooey cheddar cheese. This comforting soup is not only delicious but also incredibly filling, making it the perfect choice for chilly evenings or anytime you crave a warm meal. Paired beautifully with cornbread or a fresh salad, this recipe is sure to become a favorite in your household!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Sausage
1 lb (browned and crumbled)
Onion
1 (chopped)
Carrot
1 (chopped small)
Zucchini
2 (chopped small)
Potatoes
2 (small cubes)
Chicken broth
2 (14 ounce) cans (none)
Evaporated milk
2 (12 ounce) cans (none)
Cheddar cheese
2 cups (shredded)
Salt
1/4 teaspoon (none)
Pepper
1/4 teaspoon (none)
Instructions
1
In a large saucepan over medium heat, brown the sausage along with the chopped onion, breaking the sausage into small pieces as it cooks. Drain any excess grease and transfer the sausage and onion mixture into a large Dutch oven.
2
Add the chicken broth, chopped zucchini, small diced carrots, and cubed potatoes to the Dutch oven. Season with salt and pepper, and stir to combine.
3
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for about 20 to 25 minutes, or until the vegetables are tender.
4
Stir in the evaporated milk and shredded cheddar cheese gradually, stirring continuously until the cheese is fully melted and the soup is creamy.
5
Taste and adjust seasoning if necessary. Serve hot, and enjoy the comforting warmth of this cheesy delight!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in this soup?
The main ingredients include sausage, onion, carrot, zucchini, potatoes, chicken broth, evaporated milk, and shredded cheddar cheese.
How should I prepare the sausage?
Brown the sausage in a large saucepan with chopped onion, breaking it into small pieces, and drain any excess grease.
What type of vegetables are used in the soup?
The recipe uses two small-chopped zucchinis, one small-diced carrot, and two small-cubed potatoes.
How long does the soup need to simmer?
The soup should simmer gently for about 20 to 25 minutes, or until the vegetables are tender.
When do I add the cheese and milk?
Stir in the evaporated milk and shredded cheddar cheese gradually at the end of the cooking process until the cheese is melted and the soup is creamy.
What size cans of chicken broth are needed?
You will need two 14-ounce cans of chicken broth.
What size cans of evaporated milk are used?
The recipe calls for two 12-ounce cans of evaporated milk.
Can I substitute the sausage?
While the recipe calls for sausage, you can use pork, turkey, or even a spicy Italian sausage depending on your preference.
What is the best way to serve this soup?
It is best served hot and pairs beautifully with cornbread or a fresh side salad.
How much cheddar cheese is required?
You will need 2 cups of shredded cheddar cheese.
Is the zucchini peeled or unpeeled?
The recipe calls for the zucchini to be chopped small; typically, the skin is left on for texture and color.
What kind of potatoes should I use?
The recipe calls for 2 potatoes cut into small cubes; Russet or Yukon Gold work well for soups.
How do I prevent the soup from being too greasy?
Ensure you drain the excess grease from the sausage and onion mixture before adding it to the Dutch oven.
What equipment is needed for this recipe?
You will need a large saucepan for browning the meat and a large Dutch oven for cooking the soup.
Is this recipe spicy?
The spice level depends on the type of sausage you choose, as the only other seasonings are salt and pepper.
Can I add extra seasoning?
Yes, you should taste the soup at the end and adjust the salt and pepper or add other herbs if desired.
How many zucchinis are used in this recipe?
The recipe uses two zucchinis.
How much salt is added?
The recipe suggests starting with 1/4 teaspoon of salt.
How much pepper is added?
The recipe suggests starting with 1/4 teaspoon of pepper.
Do I boil the milk?
No, you should reduce the heat to low before stirring in the milk and cheese to prevent curdling.
Can I use fresh milk instead of evaporated milk?
Evaporated milk provides a thicker, creamier consistency, but you can use heavy cream or whole milk as a substitute if needed.
How small should I dice the carrots?
The carrots should be small-diced so they cook through during the 20-25 minute simmer time.
Can I make this soup vegetarian?
You can use a plant-based sausage crumble and vegetable broth to create a vegetarian version.
Is this soup considered a comfort food?
Yes, it is described as a hearty, cheesy, and comforting soup perfect for chilly evenings.
How many potatoes are in the recipe?
The recipe requires two potatoes.
What type of onion is best?
A standard yellow or white onion works best for browning with the sausage.
Can I add other vegetables?
Yes, you could easily add celery or bell peppers during the browning or simmering stages.
How much sausage is used?
The recipe calls for 1 pound of sausage.
What color of cheddar cheese should I use?
You can use either white or sharp yellow cheddar depending on your visual and flavor preference.
How should I store leftover soup?
Store leftovers in an airtight container in the refrigerator and reheat gently on the stove.