Gluten Free Fettuccini Zucchini Sausage Soup

  • Yield : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Warm up with this Gluten Free Fettuccini Zucchini Sausage Soup from FDR Chef Katie Sutton


Step 1

Cook pasta according to package directions. Drain pasta and rinse with cold water, chill to below 40ºF.

Step 2

Heat olive oil in large sauce pot over medium heat and add onions and garlic and sauté for 5 more minutes until onions are soft. Add zucchini and sauté for 2 more minutes. Add sausage and season with oregano, basil, Kosher salt and black pepper.

Step 3

Season with Kosher salt, black pepper and oregano. Add diced tomatoes, vegetable base and hot water bring to simmer. Simmer for 5 minutes.

Step 4

Add pasta and bring temperature back to 165ºF.

Step 5

Serve immediately or hold above 140 ºF.


  • 6 Lbs. 4 oz. Gluten Free Fettuccine
  • 2 cups Barilla Olive Oil
  • 5 lbs. 12 oz. Onions, Diced ¼ “
  • 2 cups Garlic, Minced
  • 3 lbs. 6 oz. Zucchini Diced ¼”
  • 6 lbs. 4 oz. Cooked Ground Seasoned Turkey Sausage
  • 4 Tbsp. Dried Oregano
  • 4 Tbsp. Dried Basil
  • 4 Tbsp. Kosher Salt
  • 4 Tbsp. Black Pepper
  • 3 qts. + ½ cup Canned Diced Tomatoes, No Salt Added
  • 6 TB. Minors Low Sodium Vegetable Base
  • 1.5 gal. Hot Water
Recipe Type: ,

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Nutritional Info

This information is per serving.