Slow Cooker Italian Vegetable and Sausage Soup
Slow Cooker Italian Vegetable and Sausage Soup with sausage, beans, carrots, celery, and zucchini in a tomato broth. Hearty, flavorful, and freezer-friendly.
Servings: 6
Ingredients
- 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
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.
Video
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
