Slow Cooker Zucchini Soup
This homemade zucchini soup with sausage is perfectly seasoned and a great hearty but healthy dinner.
Servings: 6
Ingredients
- 1 lb. ground sausage (such as jimmy dean)
- 1 ½ cups diced carrots
- 1 ½ cups diced celery
- 1 yellow onion diced
- 2 garlic cloves minced
- 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
- 2 small zucchini cut into 1 inch slices
- 2 small yellow squash cut into 1 inch slices
Instructions
- Cook and crumble the ground sausage on the stove top. Drain off excess fat if desired.
- Add the sausage to the slow cooker, along with the remaining ingredients (except the zucchini and squash).
- Cook on low for 6 hours.
- When the cooking time is up add the zucchini and squash, cook for an additional 45 minutes on LOW or HIGH.
Video
Notes
Once the zucchini is done cooking, turn the slow cooker off. The zucchini may overcook and start falling apart if left to cook too long.
Use hot spicy Jimmy Dean sausage for a kick.
Cooked pasta can be added to make it more filling; we love ditalini pasta.
Nutrition
Calories: 313kcal | Carbohydrates: 16g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 1.822mg | Potassium: 825mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6.148IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 2mg
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