| |

Slow Cooker Zucchini Soup Recipe

Avatar photoByLisa
Jump to Recipe· 4.8 from 95 reviews

If you’re looking for a cozy, comforting bowl of goodness that basically makes itself, you’ll absolutely want to try this Slow Cooker Zucchini Soup Recipe. It’s one of those soups that just warms you up from the inside out, and the best part? The slow cooker does the heavy lifting, so you can just relax and let it work its magic. I can’t wait to share all the tips that make this soup a total family favorite!

❤️

Why You’ll Love This Recipe

  • Effortless Cooking: Just toss ingredients in the slow cooker and walk away—perfect for busy days.
  • Flavor-Packed: The combination of sausage, roasted tomatoes, and Italian seasoning creates a deeply satisfying taste.
  • Healthy and Filling: Loaded with fresh zucchini and squash, it’s a low-calorie soup that still fills you up.
  • Family Favorite: My family goes crazy for this, and it’s an easy way to sneak veggies into picky eaters’ diets.
A black slow cooker filled with a colorful vegetable and meat soup sits on a white marbled surface. The soup has three main layers: a clear dark broth at the base, a middle layer with small bits of light brown meat and diced vegetables like orange carrots and white celery, and a top layer featuring large round slices of green zucchini and yellow squash, some sprinkled with black pepper. A wooden spoon rests inside the slow cooker, partially lifting some of the soup. To the side, a white bowl with two wooden spoons and a yellow cloth with white stripes are visible. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Zucchini Soup, zucchini soup, easy zucchini soup recipe, healthy zucchini soup, comforting soup recipes this …

Ingredients You’ll Need

Each ingredient in this Slow Cooker Zucchini Soup Recipe plays a key role in building layers of flavor and keeping the soup hearty without being heavy. When you shop, aim for fresh veggies and a good-quality sausage to really make this shine.

Flat lay of fresh raw ground sausage in a simple mound, a small white bowl of bright orange diced carrots, a small white bowl of pale green diced celery, one whole yellow onion with clean skin, two whole garlic cloves unpeeled, a small white bowl filled with mixed dried Italian herbs, a small white bowl of coarse salt crystals, a small white bowl of black peppercorns, a small white bowl of dark glossy balsamic vinegar, a small white bowl of golden chicken broth, a small white bowl of bright red fire roasted tomato chunks, a small white bowl containing thick red tomato paste, two whole small green zucchini with shiny skins, two whole small yellow squash with smooth skins, all arranged symmetrically with perfect balance on simple white ceramic bowls and dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Zucchini Soup, zucchini soup, easy zucchini soup recipe, healthy zucchini soup, comforting soup recipes
  • Ground sausage: I love to use a flavorful one like Jimmy Dean for a nice balance of spice and richness.
  • Diced carrots: Adds a subtle sweetness and body to the soup.
  • Diced celery: Provides a classic soup base crunch and depth.
  • Yellow onion: Brings sweetness and umami as it slow cooks.
  • Garlic cloves: Minced fresh garlic adds a punch of aroma and warmth.
  • Italian seasoning: The mix of herbs is what gives this soup that Italian-inspired flair.
  • Salt and pepper: Simple but essential for balancing all the flavors.
  • Balsamic vinegar: My little secret for adding a subtle tang and enhancing the tomatoes.
  • Chicken broth: Look for low sodium so you control the salt level.
  • Fire roasted tomatoes (canned): They add smoky depth and a rich tomato flavor you can’t beat.
  • Tomato paste: Concentrated tomato goodness that thickens and enriches the broth.
  • Small zucchini: Cut into chunks, they stay tender but not mushy, keeping the soup fresh.
  • Small yellow squash: Adds a lovely color contrast and mild flavor alongside zucchini.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Slow Cooker Zucchini Soup Recipe is a versatile base — you can tweak it to suit what you love or whatever’s in your fridge. Don’t hesitate to really make it your own!

  • Spicy kick: I once added a pinch of red pepper flakes, and it gave the soup a delightful heat that my husband couldn’t get enough of.
  • Vegetarian version: Swap ground sausage for crumbled tofu or chickpeas and use vegetable broth to keep things plant-based.
  • Cheesy delight: Stir in some shredded Parmesan or Gruyère at the end for a creamy, rich twist.
  • Hearty boost: Adding cooked quinoa or small pasta shapes turns it into a full-on meal.

How to Make Slow Cooker Zucchini Soup Recipe

Step 1: Brown that Sausage to Build Flavor

Start by cooking and crumbling the ground sausage on your stovetop in a skillet. You want to get a nice golden-brown on it because that caramelization brings out so much flavor. If there’s too much fat, go ahead and drain some off — I usually leave a little to keep the soup rich but not greasy.

Step 2: Layer the Ingredients in Your Slow Cooker

Once the sausage is ready, add it to your slow cooker along with all the veggies (except zucchini and yellow squash), seasonings, balsamic vinegar, broth, canned tomatoes, and tomato paste. Give it a gentle stir to combine everything evenly.

Step 3: Slow Cook Low and Slow

Set your slow cooker to low and let it do its thing for about 6 hours. This long, gentle cooking is what brings out the sweetness of the vegetables and melds those flavors perfectly. Resist the urge to peek too often — trust me, it’s worth the wait!

Step 4: Add Zucchini and Squash for the Final Stretch

After the initial 6 hours, stir in the zucchini and yellow squash slices. Cook for another 45 minutes on low (or high if you’re short on time). This timing is key — it lets the squash stay tender but still hold its shape beautifully.

👨‍🍳

Pro Tips for Making Slow Cooker Zucchini Soup Recipe

  • Brown the sausage first: I discovered this trick early on; it adds a depth of flavor you can’t get by just dumping raw sausage in the slow cooker.
  • Don’t add zucchini too early: Adding it in last keeps the texture from turning mushy, which really makes the soup more enjoyable.
  • Use fire roasted tomatoes: They add a smoky, rich flavor that plain diced tomatoes don’t provide.
  • Adjust seasoning at the end: After slow cooking, taste and add salt or pepper as needed – flavors concentrate during cooking.

How to Serve Slow Cooker Zucchini Soup Recipe

A white bowl filled with vegetable and meat soup. Inside, there are large slices of green zucchini and yellow squash floating alongside chunks of orange carrot, red tomato pieces, and small bits of ground meat. The broth is clear with a mix of herbs visible. A wooden spoon is placed in the bowl, partially submerged in the soup. The bowl sits on a white marbled surface with a yellow cloth next to it and salt and pepper shakers nearby. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Zucchini Soup, zucchini soup, easy zucchini soup recipe, healthy zucchini soup, comforting soup recipes

Garnishes

I like topping my bowl with a sprinkle of fresh chopped parsley or basil, plus a little grated Parmesan. Sometimes, some crunchy croutons on top instantly make it feel restaurant-quality at home. It’s those little touches that make the experience richer.

Side Dishes

This soup pairs wonderfully with crusty bread, garlic knots, or even a simple mixed green salad. On colder days, serving it alongside a grilled cheese sandwich is basically my family’s go-to comfort combo.

Creative Ways to Present

For special occasions or when I want to impress, I serve the soup in rustic bread bowls. It’s fun, totally Instagram-worthy, and adds extra flavor from the bread soaking up the broth. Plus, it makes cleanup so much easier!

Make Ahead and Storage

Storing Leftovers

I like to cool the soup slightly and then store it in airtight containers in the fridge. It keeps well for up to 4 days, which makes it a great option for easy lunches or quick dinners throughout the week.

Freezing

Freezing this soup works wonderfully. Just make sure to leave out garnishes and add fresh zucchini and squash when reheating, if possible, so they don’t become too soft. I use freezer-safe containers or heavy-duty freezer bags.

Reheating

When reheating, warm the soup gently on the stovetop over medium-low heat with a lid to retain moisture. Stirring occasionally helps the flavors come back to life without scorching the bottom. If the soup is too thick, add a splash of broth or water.

FAQs

  1. Can I make this Slow Cooker Zucchini Soup Recipe vegetarian?

    Absolutely! Simply replace the ground sausage with hearty plant-based proteins like crumbled tofu, lentils, or chickpeas, and use vegetable broth instead of chicken broth. The recipe holds up well with these swaps and remains flavorful.

  2. How do I prevent the zucchini from getting mushy?

    Great question! The trick is to add zucchini and squash during the last 45 minutes of cooking rather than at the beginning. This keeps them tender but still firm, providing a satisfying bite to the soup.

  3. Can I use frozen zucchini in this recipe?

    You can, but fresh zucchini works best for texture. If you use frozen, add it at the same stage but expect the squash to be a bit softer. Drain excess water from frozen zucchini first to avoid watering down the soup.

  4. Do I need to brown the sausage before slow cooking?

    Yes! Browning the sausage first caramelizes the meat and enhances the flavor of the entire soup. It also helps reduce excess grease, making your soup less oily and more balanced.

  5. Can I double this recipe for a crowd?

    You can! Just make sure your slow cooker is large enough to handle the extra volume. Cooking times might be a bit longer, so check for doneness and adjust accordingly.

Final Thoughts

This Slow Cooker Zucchini Soup Recipe has become my go-to for chilly evenings and when I want comfort food without the fuss. It’s honestly one of those recipes I recommend to friends all the time because it’s delicious, easy, and forgiving. Once you try it, I’m pretty sure you’ll find yourself making it again and again, especially with how easy it is to customize to whatever you have on hand. So, grab your slow cooker and give this recipe a go—you won’t regret it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Zucchini Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 95 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 45 minutes
  • Total Time: 7 hours
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Zucchini Soup is a hearty and comforting dish that combines savory ground sausage with fresh vegetables like zucchini and squash, slow-cooked to develop rich flavors. Perfect for an easy and satisfying meal, this soup is seasoned with Italian herbs and tangy balsamic vinegar, making it a delightful warm bowl of goodness for any day.

Ingredients

Scale

Meat

  • 1 lb. ground sausage (such as Jimmy Dean)

Vegetables and Aromatics

  • 1 ½ cups diced carrots
  • 1 ½ cups diced celery
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 small zucchini, cut into 1 inch slices
  • 2 small yellow squash, cut into 1 inch slices

Seasonings and Liquids

  • 2 tsp. Italian seasoning
  • 1 ½ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp. balsamic vinegar
  • 32 oz. chicken broth
  • 14.5 oz. fire roasted tomatoes (canned)
  • 2 Tbsp. tomato paste

Instructions

  1. Cook the Sausage: In a skillet over medium heat, cook and crumble the ground sausage until fully browned. Drain off any excess fat to reduce greasiness and set aside.
  2. Combine Ingredients in Slow Cooker: Transfer the cooked sausage to the slow cooker. Add diced carrots, diced celery, diced onion, minced garlic, Italian seasoning, salt, pepper, balsamic vinegar, chicken broth, fire roasted tomatoes, and tomato paste. Stir well to combine.
  3. Slow Cook the Soup: Cover the slow cooker and cook on low heat for 6 hours. This allows the flavors to meld and the vegetables to soften thoroughly.
  4. Add Zucchini and Squash: After 6 hours, add the sliced zucchini and yellow squash to the slow cooker. Continue cooking on low or high for an additional 45 minutes, until the squash is tender but not mushy.
  5. Serve and Enjoy: Once cooking is complete, taste and adjust seasoning if needed. Ladle the soup into bowls and serve warm for a comforting meal.

Notes

  • Drain excess fat after cooking sausage to make the soup less greasy.
  • Using fire roasted tomatoes adds a smoky depth to the flavor.
  • The zucchini and squash are added towards the end to prevent overcooking and maintain texture.
  • This soup reheats well and can be stored in the refrigerator for up to 4 days.
  • For a spicier variation, add red pepper flakes with the Italian seasoning.

Nutrition

  • Serving Size: 1 cup
  • Calories: 230
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 13g
  • Cholesterol: 45mg
Avatar photo

Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star