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Stuffed Zucchini Soup Recipe — Hearty, Comforting Bowl

A dark blue Polish pottery soup bowl with white polka dots with a blue dot in the middle filled with stuffed zucchini soup and top with shredded colby jack cheese. At the top of the bowl is part of a crusty roll.All the Savory Flavors of Stuffed Zucchini in a Soup

This hearty Stuffed Zucchini Soup captures all the savory flavors of a stuffed zucchini dish in a comforting bowl. It’s an adaptation of the Million Dollar Zucchini Skillet and works beautifully as a warming winter meal the whole family will enjoy. The recipe calls for uncooked long-grain rice, so you’ll need extra broth to cook it — that keeps the final texture soupy rather than stew-like. If leftovers thicken, simply add a little more liquid when reheating.

A large soup pot full of stuffed zucchini soup.This soup is full of vegetables and can be made gluten-free. It’s also dairy-free if you skip the cheese topping, but a generous sprinkle of mozzarella or cheddar makes it extra comforting and delicious.

Stuffed zucchini soup topped with shredded Colby Jack cheese in a dark blue polish pottery bowl with white polka dots with a dark blue dot in the middle sitting on a dark blue and white swirled patterned Polish pottery plate with a spoon on the left of the bowl and a small hard roll at the topside of the bowl on the plate.Soup Recipes You’ve Gotta Try!

  • Olive Garden Pasta Fagioli Soup
  • Loaded Baked Potato Soup
  • The Best Beef Barley Soup
  • Red Lentil Curry Soup
  • Ham Bone Lentil Soup
  • Creamy Chicken and Dumplings Soup

Step-by-step Photos for How to Make Stuffed Zucchini Soup

9-photo picture collage of step-by-step photos of how to make Stuffed Zucchini Soup

stuffed-zucchini-soup-steps

A closeup photo of a large pot full of stuffed zucchini soup.Tips for Making Stuffed Zucchini Soup

  • Swap in yellow squash or use a mix of zucchini and yellow squash — both work well.
  • For richer flavor, use canned fire-roasted diced tomatoes.
  • If you have leftover cooked rice, stir it in at the end and heat through rather than cooking raw rice in the soup.
  • If the rice soaks up too much liquid, add more water or broth and re-season to taste.
  • Top each bowl with shredded mozzarella or cheddar for extra comfort.
  • Leftovers can become thick — add liquid when reheating or enjoy it as a thicker stew. It freezes well.

Two-photo Pinterest picture with the text of the title in the middle, separating the photos.Cook’s Tools for Zucchini Soup:

  • Large soup pot
  • Vegetable peeler
  • Chef’s knife
  • Garlic press
  • Measuring spoons
  • Soup bowls

Pinterest picture with the text of the title of the recipe separating the photo of stuffed zucchini soup and the ingredients list.

Stuffed Zucchini Soup
Recipe Type: Soup
Author: Maria (adapted from Million Dollar Zucchini Skillet)
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
A comforting, vegetable-packed soup that captures the flavors of stuffed zucchini.
Ingredients
  • 2 tsp olive oil
  • 1 lb Italian sausage
  • 1 large or 2 medium zucchini or yellow squash, sliced, quartered or halved (4–5 cups)
  • 2 celery stalks, diced
  • 2–3 large carrots, peeled and sliced 1/5-inch thick
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 1 tbsp brown sugar
  • 2 tsp salt (adjust to taste)
  • 1/4 tsp ground pepper
  • 2 tsp basil
  • 1 tsp parsley
  • 1/2 tsp oregano
  • 2 (15-ounce) cans diced fire-roasted tomatoes
  • 1 cup long-grain rice (uncooked) or 2–3 cups cooked rice
  • 5–6 cups water or broth
  • Shredded mozzarella or cheddar cheese for topping (optional)
Instructions
  1. Heat olive oil in a large soup pot over medium-high heat. Add Italian sausage and cook, breaking it up, until browned.
  2. Add diced celery, sliced carrots, and diced onion. Sauté 2–3 minutes until fragrant and slightly softened.
  3. Add crushed garlic and cook for another minute.
  4. Stir in brown sugar, salt, pepper, basil, parsley, and oregano. Mix well.
  5. Add the diced tomatoes, rice (or reserve cooked rice), and water or broth. Bring to a boil, then reduce to a simmer. Simmer about 5 minutes.
  6. Add the zucchini and continue simmering 15 minutes or until the rice and zucchini are tender. If using cooked rice, add it at the end and heat through.
  7. If the rice absorbs too much liquid, add more water or broth and adjust seasoning to taste.
  8. Ladle into bowls and top with shredded mozzarella or cheddar, if desired.
  9. Enjoy warm. Leftovers can be thinned with extra liquid when reheating or frozen for later.
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