Loaded with garden veggies, spicy sausage, and big flavor — all in a slow cooker so you don’t have to stand over a stove.
A few summers ago, I was staring at a counter full of zucchini from the garden and a fridge full of “what am I gonna do with this?” I had a pack of Italian sausage I forgot to freeze, a can of beans, and half an onion looking sad in the crisper drawer.
So I tossed everything in the slow cooker — not expecting much, if I’m honest — and let it go.
Y’all… it was a hit. My husband said it was the best soup I’d ever made (and he doesn’t hand those out freely). Even the teenager who “doesn’t do vegetables” ate two bowls. I scribbled it down in my recipe notebook that night with a big star and a little note: “MAKE AGAIN!!”
Why You’ll Love It Like I Do
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No stovetop drama — everything cooks low and slow
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It’s packed with summer veggies but still hearty and satisfying
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Freezes beautifully (if you manage to have leftovers)
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Feels like comfort food, but doesn’t weigh you down
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Smells like an Italian deli in the best possible way
Here’s What You’ll Need
(and yes, most of it’s probably already in your kitchen)
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2 lbs Italian sausage – spicy or mild, whatever your crew likes
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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1 white onion, diced (or use what you’ve got — red, yellow, whatever)
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1 bell pepper, diced (I like red for sweetness, but green works too)
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2–3 small zucchinis, chopped small (don’t peel ‘em, just wash and dice)
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1 (15.5 oz) can diced tomatoes – juice and all
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1 (15 oz) can cannellini beans, drained and rinsed
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4 cups chicken or veggie broth – homemade if you’re fancy, boxed if you’re tired
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1 tbsp garlic powder – or a few fresh cloves if you’re feelin’ motivated
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1 tbsp Italian seasoning – store-bought or your own blend
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1 tsp red pepper flakes – optional, but adds a little heat
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Salt & pepper, to taste
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¾ cup shredded Parmesan, for serving (the real stuff, if you can swing it)
How to Make It (No Fuss, Promise)
Step 1: Brown the sausage
Heat up a big ol’ skillet and cook the sausage, breaking it up with your spoon as it browns. Don’t worry about cooking it all the way — just get it mostly done. Drain off the grease and set it aside.
Tip: If you’re really pressed for time, you can even skip browning. But you’ll miss out on that deep flavor, so I try not to.
Step 2: Dump it all in the crockpot
Toss in the sausage, all your veggies, the tomatoes, beans, broth, garlic, seasoning, salt, and pepper. Give it a stir, slap the lid on, and walk away. That’s it.
Step 3: Let it do its thing
Set your slow cooker:
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High for 4–5 hours
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Low for 6–8 hours
That’s it. No stirring, no babysitting. Just let it bubble away while you do your life.
Step 4: Serve with cheese (lots of it)
When the soup is hot, the veggies are tender, and everything smells like heaven, ladle it into bowls and sprinkle with a handful of Parmesan. Maybe even a drizzle of olive oil and a few extra red pepper flakes if you’re feeling bold.
And if you’ve got crusty bread or a hunk of garlic toast nearby? Even better.
Little Ways to Change It Up
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Want it meatless? Skip the sausage and add more beans or chopped mushrooms
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Feeding a crowd? Add cooked pasta at the end (like ditalini or elbow macaroni)
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Out of zucchini? Sub in yellow squash, spinach, or whatever you’ve got on hand
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Want it thicker? Stir in a spoonful of tomato paste or mash some of the beans
Leftovers That Taste Even Better Tomorrow
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Fridge: Keeps for 4–5 days. Flavors get deeper overnight.
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Freezer: Freeze in individual portions and reheat on the stove or microwave — maybe add a splash of broth if it thickens too much.
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Lunch win: Pour it in a thermos and thank yourself later.
Final Thoughts From My Kitchen to Yours
This is the soup I make when I want dinner to feel easy, but still homemade. When I want to use up some of those garden veggies. When I want my kitchen to smell like a cozy little trattoria even though I’m wearing fuzzy socks and my hair’s in a claw clip.
It’s simple. It’s flexible. It’s forgiving.
And honestly? It’s one of those quiet recipes that just makes life a little smoother.
If you make it, shoot me a message and tell me how it turned out. Did you sneak a little pasta in? Add more heat? I love hearing how recipes get passed along and made into someone else’s favorite.
Until next time —
Big soup bowls and even bigger hugs,
Slow Cooker Italian Summer Soup
Ingredients
- 2 lbs ground Italian sausage
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 white onion, diced
- 1 bell pepper, diced
- 2-3 small zucchinis, diced
- 1 15.5 oz can diced tomatoes
- 1 15 oz can cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 3/4 cup shredded parmesan cheese, for serving
Instructions
- In a large skillet over medium heat, cook the Italian sausage, breaking it into small pieces. Cook until mostly browned, then drain off excess grease.
- Add the cooked sausage, chopped vegetables, diced tomatoes, beans, broth, and all seasonings to the slow cooker. Stir until everything is well combined.
- Cover and cook on high for 4–5 hours or on low for 6–8 hours, until vegetables are tender.
- Serve hot, topped with shredded parmesan cheese and extra red pepper flakes, if desired.
Notes