This hearty Italian Sausage and Zucchini Soup is a perfect comfort food for any season. Bursting with rich flavors of Italian sausage, fresh zucchini, and a medley of spices, it’s a nutritious, satisfying dish. With minimal prep, your crockpot transforms simple ingredients into a delightful meal the whole family will enjoy.
Recipe Tips and Tricks
- Sear the Sausage First: Browning the sausage before adding it to the crockpot enhances its flavor.
- Cut Evenly: Slice the zucchini into even pieces for uniform cooking.
- Layer Ingredients: Place hard veggies like carrots at the bottom for even cooking.
- Don’t Overcook Zucchini: Add zucchini during the last hour of cooking to keep it tender but not mushy.
- Taste and Adjust Seasonings: Taste the soup toward the end and adjust salt, pepper, or spices as needed.
Why You’ll Love This Recipe
This Italian Sausage and Zucchini Soup is a dream meal for busy days. It combines the savory richness of Italian sausage with fresh vegetables in a comforting broth, offering a low-carb, protein-packed option. It’s versatile, easy to make, and perfect for meal prep. The slow cooking enhances the flavors, creating a dish that feels like a warm hug on a cold day.
Italian Sausage and Zucchini Soup
Savory Italian sausage, zucchini, and fresh vegetables simmer together in this comforting, flavorful crockpot soup perfect for any day.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 2 medium zucchinis, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Prepare the Sausage: Heat olive oil in a skillet over medium heat. Add the sausage, breaking it into small chunks, and cook until browned. Transfer to the crockpot.
- Layer the Vegetables: Add carrots, celery, and onion to the crockpot, followed by the garlic. Pour in the diced tomatoes and broth.
- Season: Sprinkle in Italian seasoning, salt, and pepper. Stir gently to combine.
- Cook: Set the crockpot on low for 6-8 hours or high for 3-4 hours.
- Add Zucchini: During the last hour of cooking, add the zucchini slices to avoid overcooking them.
- Taste and Adjust: Taste the soup and adjust the seasonings if needed.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan or fresh parsley if desired.
Notes
For a creamier texture, add a splash of heavy cream or coconut milk before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 513Total Fat 35gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 25gCholesterol 128mgSodium 989mgCarbohydrates 10gFiber 2gSugar 5gProtein 38g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Italian Sausage: Opt for mild or spicy based on your preference. Ground sausage or sausage links (sliced) both work well.
- Zucchini: Use fresh zucchini for a tender texture; yellow squash can be a substitute.
- Broth: Chicken or vegetable broth adds depth—choose low-sodium to control the salt.
- Aromatics: Onion and garlic are essential for building a flavorful base.
- Canned Tomatoes: Diced tomatoes with Italian seasoning elevate the soup. Fire-roasted tomatoes are a great option for extra flavor.
- Carrots and Celery: These add sweetness and texture to the soup.
- Seasoning: Italian seasoning, salt, and pepper bring the dish together.
Variations and Substitutions
- Protein: Swap Italian sausage with ground turkey, chicken, or a vegetarian sausage for a lighter or meat-free option.
- Vegetables: Add mushrooms, spinach, or kale for extra nutrients.
- Spices: Amp up the heat with red pepper flakes or cayenne.
- Beans: Include white beans or chickpeas for added texture and protein.
- Grain: Add cooked pasta, rice, or quinoa if you want a heartier soup.
Storage Options
- Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezing: Freeze in portions for up to 3 months. Let thaw in the fridge overnight before reheating.
- Reheating Tip: Add a splash of broth or water if the soup thickens upon storage.
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