Slow Cooker Zucchini Soup


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Even the pickiest of eaters will eat their veggies when you cook this Slow Cooker Zucchini Soup. Although zucchini and squash make their debut, this delicious soup also features ground sausage, fire roasted tomatoes, a few other veggies, and seasonings. This is a soup you don’t want to pass up on cooking!

Have a few extra zucchini leftover? Try my delicious Slow Cooker Zucchini Bolognese, Slow Cooker Zucchini Bread, or Slow Cooker Zucchini.

spoon scooping out slow cooker zucchini soup,
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Why You’ll Love This Zucchini Soup Recipe

If you’re looking for a unique way to squeeze in the veggies, this recipe will help you do it. It’s absolutely delicious! Thanks to the ground sausage, chicken broth, and seasonings, the vegetables won’t stand out so much. This soup with zucchini is a healthy take that uses a dump-and-go method once you’ve cooked the sausage and diced the vegetables.

The quick prep time and moderate cooking time makes it an ideal option for busy weekdays or weekends. It’s also prep-friendly, meaning you can prepare everything a day or 2 before you actually want to cook it. Hope you enjoy it!

Recipe Ingredients

ingredients for slow cooker zucchini soup on a table.
  • Ground Sausage: I recommend using Jimmy Dean brand; however, you can use whatever you prefer. (we also use this sausage in our slow cooker sausage dip).
  • Vegetables: Diced carrots, celery, yellow onion, sliced yellow squash and zucchini along with a can of fire roasted tomatoes.
  • Seasonings: Minced garlic, salt, black pepper, balsamic vinegar, and Italian seasoning.
  • Chicken Broth: Helps create the delicious soup base. You can also use vegetable broth or vegetable stock.
  • Tomato Paste: Used to create a tomato flavor.

Step-by-Step Directions

three images showing how to make slow cooker zucchini soup.

Step One – Cook and crumble the ground sausage on the stove top. Drain off excess fat if desired.

Step Two – Add the sausage to the slow cooker, along with the remaining ingredients (except the zucchini and squash).

Step Three – Cook on LOW for 6 hours.

two images showing how to make slow cooker zucchini soup.

Step Four – When the cooking time is up add the zucchini and squash.

Step Five – Cook for an additional 45 minutes on LOW or HIGH. Serve and enjoy!

overhead shot of slow cooker zucchini soup.

How to Serve

  • This soup is perfectly served as is. Add a bit more salt and pepper to taste. A generous grating of parmesan tastes great as well.
  • You can also pair it with a piece of your favorite crusty bread.
  • If you want it a bit spicy, top it with a dash of red pepper flakes, hot sauce, or sliced jalapenos.
close-up of bowl of slow cooker zucchini soup.

Recipe FAQs

How do I make this soup vegetarian?

If you want a vegetarian version, simply leave out the sausage (and use vegetable broth instead of chicken broth). You can also use meatless crumbles if you want a meat-like look and taste.

What other veggies can I add to this meal?

You can add whatever you like. Green bell pepper, red peppers, mushrooms, and corn make great additions. Cannellini beans and fresh tomatoes would taste great as well.

How do I store leftovers?

Place any remaining soup in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop until warmed throughout. Freeze this soup in a freezer safe container for up to 3 months. Allow it to defrost overnight before warming it up.

overhead shot of slow cooker zucchini soup in a bowl.

More Vegetable Soup Recipes:

overhead shot of slow cooker zucchini soup.

Slow Cooker Zucchini Soup

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
This is the perfect soup if you're looking for a healthy way to add a medley of vegetables to the dinner table.

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.

Sarah’s Notes

  • If you want a vegetarian version, simply leave out the sausage (and use vegetable broth instead of chicken broth). You can also use meatless crumbles if you want a meat-like look and taste.
  • Place any remaining soup in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop until warmed throughout. Freeze this soup in a freezer safe container for up to 3 months. Allow it to defrost overnight before warming it up.
  • Other meat variations are ground beef or spicy ground sausage. – Ground turkey or chicken can be used but you will want to add additional seasonings.

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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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1 Comment

  1. Fabiola Perez says:

    5 stars
    I loveeeeeee it!!!! Thanks tha