Zuppa di Primavera (Summer Soup)

Zuppa Di Primavera  (summer Soup) Recipe

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Christy Finecy


Until this summer, this was known as "Dad's Sausage and Pepper Concoction". It is a hit no matter where he takes it. It has become a "must take" tradition for family reunions. Every time he takes it somewhere he gets asked for the recipe.

It's better the second day, assuming there are leftovers. When it gets thicker, as it will do the longer it cooks, it is great served over pasta.


★★★★★ 1 vote

15 Min
2 Hr 20 Min


  • 6
    italian sausage brats, sweet
  • 2 large
    onions, vidalia, peeled and chopped
  • 2 large
    green peppers, diced chunky-style
  • 2 medium
    zucchini, diced
  • 2 can(s)
    spaghetti sauce, meatless (any variety)
  • 2 jar(s)
    marinated mushrooms, drained
  • 2 can(s)
    diced tomatoes

How to Make Zuppa di Primavera (Summer Soup)


  1. In a large stew pot, cook Italian sausages. Move cooked sausages to a cutting board and cut into half-inch chunks.
  2. In the pot using the fat from the sausages, saute onions, peppers and zucchini until onions are translucent. Drain off fat.
  3. Return the sausage chunks to the pot and add remaining ingredients. Simmer on low for 2 hours. Serve hot.

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About Zuppa di Primavera (Summer Soup)

Course/Dish: Other Soups, Pork
Regional Style: Italian

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