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

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Instructions

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.
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.
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.
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.
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