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Slow Cooker Zucchini Soup Recipe

Recipe by: JENNIFER0320

"This is great as thick soup served with French bread or served over rice or noodles. Better the next day!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook4 h 15 m
  • Ready In4 h 45 m
  • 1Heat 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.
  • 2Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
  • 3Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 6 servings
  • 389 cals
  • 1 1/2 pounds sweet Italian sausage
  • 2 cups 1/2-inch pieces celery
  • 2 pounds zucchini, cut into 1/2-inch slices
  • 2 (28 ounce) cans diced tomatoes
  • 2 green bell peppers, cut into 1/2-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
  • 1/4 teaspoon garlic powder
  • 6 tablespoons grated Parmesan cheese, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    389
    19%
  • Fat:
    23.6
    36%
  • Carbs:
    25.8
    8%
  • Protein:
    21.8
    44%
  • Cholesterol:
    49
    16%

Based on a 2,000 calorie diet

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