Slow Cooker Zucchini Soup

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Come home from a busy day to this thick, hearty soup. If your sausage is salty, reduce the added salt. Spicy Italian sausage can be used to add more heat.zucchini-soup

Serves 6 


1½ pounds sweet Italian sausage

2 cups ½-inch pieces celery

2 pounds zucchini, cut into ½-inch slices

2 (28 ounce) cans diced tomatoes

2 green bell peppers, cut into ½-inch slices

1 cup chopped onion

2 teaspoons salt

1 teaspoon white sugar

1 teaspoon dried oregano

1 teaspoon Italian seasoning

1 teaspoon dried basil

¼ teaspoon garlic powder

6 tablespoons grated Parmesan cheese, or to taste


Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.

Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil and garlic powder in a slow cooker.

Cook on low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

Recipe submitted by JENNIFER0320,

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