Slow Cooker Italian Summer Soup
Italian sausage, zucchini, carrots, celery, beans, and tomatoes cook into a hearty slow cooker soup finished with Parmesan cheese.
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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
This soup is even better the next day! Serve with crusty bread or a green salad for a complete meal.
Nutrition
Serving: 1servingsCalories: 594kcalCarbohydrates: 16.3gProtein: 27.5gFat: 41.9gSaturated Fat: 14.3gTrans Fat: 0.5gCholesterol: 44mgSodium: 1160mgFiber: 2.5gSugar: 4g