Slow Cooker Italian Vegetable and Sausage Soup

This hearty Italian Vegetable and Sausage Soup is loaded with fresh vegetables, savory sausage, and a rich tomato broth. It’s cozy enough for a chilly night yet light enough for year-round comfort. Bonus: the slow cooker does all the work while your kitchen smells amazing.

👉 If cozy Italian-style dinners are your favorite, try my Slow Cooker Lasagna Soup or Zuppa Toscana Casserole.

Slow Cooker Italian Vegetable and Sausage Soup is a cozy crockpot dinner made with Italian sausage, carrots, celery, zucchini, tomatoes, and beans in a rich broth. Packed with protein and vegetables, this slow cooker soup is hearty, healthy, and budget-friendly. Perfect for family dinners, meal prep, or chilly nights.

This soup pairs perfectly with Easy One Hour Dinner Rolls or my Onion Chicken Potato Casserole.

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Step-by-Step Recipe Video

Don’t scroll any further just yet — watch this quick 1-2 minute video to see exactly how this recipe comes together! It’s the easiest way to learn before you cook.

https://youtu.be/VPrNVLNHPMI

Italian Vegetable and Sausage Soup Ingredients

Nothing fancy needed — just sausage, vegetables, beans, and pantry staples that slow cook into something special.

• Italian sausage: The star of the soup, adding savory depth and spice.
• Vegetables: Carrots, celery, onion, and zucchini make it hearty and colorful.
• Cannellini beans: Creamy beans boost protein and texture.
• Diced tomatoes: Build a rich, slightly tangy broth base.
• Parmesan cheese: Stirred in at the end for creamy, savory richness.

Rest of the Ingredients

• 1 tbsp minced garlic
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tsp Italian seasoning
• 4 cups chicken broth

A full ingredient list with exact amounts is available in the recipe card below.

Italian Vegetable and Sausage Soup Variations

• Spicy: Use hot Italian sausage and add red pepper flakes.
• Hearty: Stir in ditalini or orzo pasta during the last 30 minutes.
• Flavor boost: Add a splash of balsamic vinegar for subtle sweetness.
• Greens: Stir in spinach or kale during the last 10 minutes for extra color and nutrients.

For another slow cooker favorite, try my 8 Can Chicken Taco Soup.

How To Make Slow Cooker Italian Vegetable and Sausage Soup

Step 1: Prepare the Sausage
In a skillet over medium heat, cook Italian sausage and diced onion until browned, about 5–7 minutes. Drain excess fat.

Step 2: Combine in Slow Cooker
Transfer sausage and onion to slow cooker. Add carrots, celery, zucchini, tomatoes (with juices), beans, broth, garlic, salt, pepper, and Italian seasoning. Stir well.

Step 3: Cook the Soup
Cover and cook on LOW 6–7 hours or HIGH 5 hours, until vegetables are tender.

Step 4: Finish the Soup
Stir in Parmesan cheese until melted and incorporated.

Step 5: Serve
Ladle into bowls, top with extra Parmesan, and serve with crusty bread.

Full step-by-step instructions are in the recipe card below, which you can also print to save for later.

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Slow Cooker Italian Vegetable and Sausage Soup

By: Julia Pacheco

Slow Cooker Italian Vegetable and Sausage Soup with sausage, beans, carrots, celery, and zucchini in a tomato broth. Hearty, flavorful, and freezer-friendly.

Prep: 10 minutes mins

Total: 7 hours hrs

Servings: 6

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Ingredients 

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• ▢ 1 lb Italian sausage, mild or spicy
• ▢ 1 yellow onion, diced
• ▢ 2 large carrots, sliced
• ▢ 2 stalks celery, sliced
• ▢ 1 medium zucchini, sliced
• ▢ 1 14 oz can diced tomatoes
• ▢ 1 15 oz can cannellini beans, drained and rinsed
• ▢ 4 cups chicken broth
• ▢ 1 tbsp minced garlic
• ▢ ½ tsp salt
• ▢ ⅛ tsp black pepper
• ▢ 1 tsp Italian seasoning
• ▢ ½ cup grated Parmesan cheese, plus more for serving

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Instructions 

• In a skillet over medium heat, cook sausage and onion until browned, about 5–7 minutes. Drain fat.
• Transfer sausage and onion to slow cooker. Add carrots, celery, zucchini, tomatoes, beans, broth, garlic, salt, pepper, and seasoning. Stir well.
• Cover and cook on LOW 6–7 hours or HIGH 5 hours.
• Stir in Parmesan until melted.
• Ladle into bowls, top with extra Parmesan, and serve.

Notes

Variations: Add pasta, spinach, or red pepper flakes.

Storage: Refrigerate 4 days; freeze 3 months (without Parmesan).

Reheat: Warm gently on stovetop, stir in Parmesan after reheating.

Nutrition

Calories: 330kcal | Carbohydrates: 8g | Protein: 15g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 1492mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3550IU | Vitamin C: 10mg | Calcium: 118mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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