This Italian sausage zucchini soup has become my go-to when I want something hearty but still healthy. The slow cooker does all the work while you go about your day, and trust me, your kitchen will smell absolutely incredible! Plus, it’s one of those magical soups that tastes even better the next day.
If you’re a zucchini soup fan like me, you’ll also love my creamy zucchini corn chowder – it’s been a hit with my kids all summer!
Table of contents
Healthy Zucchini Tomato Italian Sausage Soup
A hearty slow cooker soup packed with Italian sausage, fresh zucchini, and tomatoes that gets better overnight.
Ingredients
- 1½ pounds sweet Italian sausage
- 2 cups celery, cut into ½-inch pieces
- 2 pounds zucchini, cut into ½-inch slices
- 2 (28 ounce) cans diced tomatoes
- 2 green bell peppers, cut into ½-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
- ¼ teaspoon garlic powder
- 6 tablespoons grated Parmesan cheese
Instructions
- Heat a large skillet over medium-high heat and brown the Italian sausage until crumbly, about 5-7 minutes.
- Drain grease and transfer sausage to slow cooker.
- Add celery to the slow cooker and let cook for 10 minutes.
- Stir in zucchini, diced tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder.
- Cover and cook on Low for 4-6 hours until vegetables are tender.
- Serve topped with 1 tablespoon grated Parmesan cheese per bowl.
Notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 1523mgCarbohydrates: 17gFiber: 4gSugar: 8gProtein: 23g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need for this comforting soup:
- 1½ pounds sweet Italian sausage
- 2 cups celery, cut into ½-inch pieces
- 2 pounds zucchini, cut into ½-inch slices
- 2 (28 oz) cans diced tomatoes
- 2 green bell peppers, cut into ½-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
- ¼ teaspoon garlic powder
- 6 tablespoons grated Parmesan cheese
- Large skillet
- Slow cooker (6-quart works great)
Detailed Cooking Instructions
Time needed: 5 hours and 15 minutes
Easy slow cooker soup with Italian sausage and fresh vegetables that cooks hands-free.
- Brown the sausage
Heat a large skillet over medium-high heat and brown the Italian sausage until crumbly, about 5-7 minutes. Drain the grease completely.
- Transfer to slow cooker
Move the browned sausage to your slow cooker and add the celery pieces. Let them cook together for about 10 minutes.
- Add remaining ingredients
Stir in the zucchini, diced tomatoes, bell peppers, onion, and all seasonings. Give everything a good mix so the flavors combine.
- Slow cook
Cover and cook on Low for 4-6 hours until all vegetables are tender and flavors have melded together beautifully.
- Serve with cheese
Ladle into bowls and top each serving with 1 tablespoon of grated Parmesan cheese for that perfect finishing touch.
Tips & Tricks
- Don’t skip browning the sausage first – it adds so much more flavor than just throwing it in raw.
- Cut your zucchini into even pieces so they cook at the same rate and don’t turn mushy.
- This soup freezes beautifully for up to 3 months – just thaw overnight in the fridge before reheating.
- Serve over rice or pasta to make it extra filling, especially if you’ve got hungry kids at the table.
- Add a can of white beans in the last hour of cooking for extra protein and fiber.
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Frequently Asked Questions
Yes! Brown the sausage in a large pot, add all ingredients, and simmer covered for 45 minutes until vegetables are tender.
Ground turkey or chicken work great, just add extra Italian seasoning and a pinch of fennel seeds for that sausage flavor.
It keeps for 4-5 days in the refrigerator and actually tastes better the next day as the flavors develop.
Absolutely! Carrots, yellow squash, or spinach all work wonderfully. Add hardy vegetables with the zucchini, leafy greens in the last 30 minutes.
Variations & Add-Ins
- Make it spicy by using hot Italian sausage and adding red pepper flakes to taste.
- For a low-carb version, serve over cauliflower rice instead of regular rice or pasta.
- Add a can of cannellini beans in the last hour for extra protein and a more minestrone-style soup.
- Swap the zucchini for yellow squash or add both for extra color and nutrition.
- Create a creamy version by stirring in ½ cup heavy cream just before serving, or try my creamy zucchini corn chowder for a completely different take on zucchini soup.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | No | Skip the Parmesan or use nutritional yeast |
| Vegan | No | Replace sausage with plant-based alternative |
| Keto | Moderate | Watch tomato content; serve with zucchini noodles |
| Nut-Free | Yes | No nuts used in this recipe |
Storage, Freezing & Reheating
- Fridge: Keeps 4-5 days in a sealed container and gets even more flavorful over time.
- Freezer: Freeze up to 3 months in freezer-safe containers, leaving room for expansion.
- Thawing: Thaw overnight in the fridge for best texture and even reheating.
- Reheat: Warm on the stove over medium heat for 5-7 minutes or microwave in 90-second intervals, stirring between.
- This makes great make-ahead lunches – portion into individual containers for easy grab-and-go meals.
Save This Recipe for Later
This soup is definitely one to keep in your back pocket for busy weeknights! Save it to your Pinterest board or share it with someone who’d love a hearty, healthy meal.
Pin it here