Crock Pot Zucchini Soup

This Crock Pot Zucchini Soup is a hearty and flavorful recipe, which includes ground sausage and fire roasted tomatoes. It’s a no-fuss take on the classic, ready in about 7 hours.

Crock Pot Zucchini Soup Ingredients

• 1 lb. ground sausage (such as Jimmy Dean)
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tsp. Italian seasoning
• 1 1/2 tsp. salt
• 1/4 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

How To Make Crock Pot Zucchini Soup

1. Cook the sausage: Brown and crumble the ground sausage on the stovetop. Drain excess fat if desired.
2. Combine ingredients: Add the cooked sausage to the crock pot with all ingredients except zucchini and squash.
3. Slow cook: Cook on low for 6 hours.
4. Add zucchini and squash: Stir in zucchini and yellow squash, then cook for an additional 45 minutes on low or high.
5. Serve: Stir, taste, and adjust seasonings before serving hot.

Recipe Tips

• Can I make it vegetarian? Yes, skip the sausage and use vegetable broth. Meatless crumbles also work as a substitute.
• What type of sausage is best? Mild, spicy, or Italian sausage all work—choose based on your flavor preference.
• How to store leftovers: Store in the fridge for up to 4 days or freeze for up to 3 months.
• Can I use other meats? Ground beef, turkey, or chicken are great alternatives—add extra seasoning if using lean meats.
• How to add more heat: Stir in a pinch of red pepper flakes or use spicy sausage.

What To Serve With Zucchini Soup

This soup is perfect on its own or paired with light sides:

• Crusty garlic bread
• Mixed green salad with vinaigrette
• Parmesan roasted potatoes
• Cheese toast or grilled sandwich

How To Store Zucchini Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove until warmed through.

Freeze: Freeze in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before reheating.

Zucchini Soup Nutrition Facts

• Calories: 313kcal
• Carbohydrates: 16g
• Protein: 16g
• Fat: 21g
• Saturated Fat: 7g
• Trans Fat: 0.2g
• Cholesterol: 57mg
• Sodium: 1822mg
• Potassium: 825mg
• Fiber: 4g
• Sugar: 9g
• Calcium: 95mg
• Iron: 2mg

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

FAQs

Can I prep this ahead of time?
Yes, cook the sausage and prep the vegetables a day in advance.

Can I blend this soup?
It’s meant to be chunky, but you can blend a portion if you prefer a thicker consistency.

Do I need to peel the zucchini or squash?
No, just wash and slice them—keeping the skins adds nutrients and texture.

Can I use canned vegetables?
Fresh is best, but canned can work in a pinch—drain them well first.

How to reduce the sodium?
Use low-sodium broth and watch the salt content in your sausage.

Try More Recipes:

• Crock Pot Yellow Split Pea Soup
• Crock Pot Wonton Soup
• Crock Pot White Lasagna Soup