Crock Pot Summer Soup

This Crock Pot Summer Soup is a hearty and veggie-packed recipe, which includes Italian sausage and zucchini. It’s the perfect weeknight dinner, ready in about 8 hours and 10 minutes.

Crock Pot 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
• ¾ cup shredded parmesan cheese, for serving

How To Make Crock Pot Summer Soup

1. Brown the sausage: In a large skillet over medium heat, cook the sausage. Break it into small pieces and cook until mostly browned. Drain excess grease.
2. Add to slow cooker: Transfer the sausage to the Crock Pot. Add in all the chopped vegetables, seasonings, and broth. Stir well to combine.
3. Slow cook the soup: Cover and cook on HIGH for 4-5 hours or on LOW for 6-8 hours.
4. Serve: Ladle the soup into bowls and top with shredded parmesan and extra red pepper flakes if desired.

Recipe Tips

• Can I use spicy Italian sausage?
  Yes, spicy sausage adds more heat and flavor. Adjust red pepper flakes to taste.
• What other vegetables can I add?
  Try corn, green beans, or spinach for added summer freshness.
• How to make it vegetarian:
  Skip the sausage and use a plant-based alternative or add extra beans.
• Can I make it ahead of time?
  Yes, cook and refrigerate for up to 4 days or freeze for later.
• Do I need to pre-cook the sausage?
  Yes, browning adds flavor and improves texture in the soup.

What To Serve With Summer Soup

This soup pairs well with light, fresh sides. Try it with:

• Crusty baguette or garlic bread
• Caprese salad
• Grilled corn on the cob
• Cucumber and tomato salad
• Cheese toast

How To Store Summer Soup

Refrigerate:
Store cooled soup in an airtight container for up to 4 days.

Freeze:
Freeze in portioned containers for up to 3 months. Thaw overnight and reheat on the stove.

Summer Soup Nutrition Facts

• Calories: 350
• Protein: 22g
• Fat: 23g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 5g
• Sodium: 720mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute ground turkey for sausage?
Yes, but you may want to add extra seasoning for flavor.

Is this soup spicy?
It has a slight kick from red pepper flakes, but you can adjust to taste.

What type of zucchini works best?
Any small, firm zucchini will work. No need to peel.

How do I keep the vegetables from getting mushy?
Cut them into larger chunks and avoid overcooking.

Can I add pasta to this soup?
Yes, add small pasta shapes in the last 20 minutes of cooking.

Try More Recipes:

• Crock Pot Minestrone Soup
• Crock Pot Green Pepper Soup
• Crock Pot Wisconsin Cheese Soup

Crock Pot Summer Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

350

kcal

A flavorful summer soup loaded with sausage, fresh vegetables, and Italian spices.

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
  

• ¾ cup shredded parmesan cheese for serving

Directions

• Brown sausage in a skillet, breaking into small pieces. Drain grease.
  
• Add sausage, veggies, broth, and seasonings to the slow cooker. Stir.
  
• Cook on HIGH for 4-5 hours or LOW for 6-8 hours.
  
• Serve hot with parmesan and extra red pepper flakes.