Slow Cooker Zucchini Soup Recipe - Allrecipes.com
Slow Cooker Zucchini Soup Recipe
  • READY IN ABOUT 5 hrs

Slow Cooker Zucchini Soup

Recipe by  

"This is great as thick soup served with French bread or served over rice or noodles. Better the next day!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs 15 mins
  • READY IN

    4 hrs 45 mins

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
  2. Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
  3. Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2013

Loved this soup! I did use hot Italian turkey sausage out of the casing. I used 2 (15oz) cans of diced tomatoes with garlic and oregano instead of the 2 (28oz)cans. I also added 4c of fat free low sodium chicken broth to this....how else is it a soup if there is no broth or liquid? I did add small diced carrots to the onion and celery and used a frozen bag of red, yellow and green peppers that were sliced, 2 medium zucchini and I added a can of drained and rinsed small white beans. Very hearty and delicious. I ate mine with red hot pepper flakes, pecorino romano and a few crunchy croutons. Thanks!

 
Most Helpful Critical Review
Jul 21, 2014

UNBEARABLY SALTY. I love zucchini and tomatoes so I wanted to give this a try. I don't know if the sausage I used was already extremely salty (Johnsonville sweet Italian sausage) or what happened, but I think I'll try it again with no extra salt added. I don't like to eat onions, but I like the flavor, so I substituted a little bit of onion powder. Don't like celery either--just skipped that. The grocery store was out of regular bell peppers so I used one ginormous yellow bell pepper which was quite tasty. The flavors underneath the salt were very savory. It was very hearty without feeling heavy. The crock pot was also full of deeply colored soupy tomato broth (after cooking for 5 hours) without having to add any additional broth or water. Too bad the tomato broth was so salty! I cooked it on low for 5 hours and the zucchini were the perfect 'crunchy' texture--not mushy, but not undercooked. If you don't like crunchy zucchini you might want to slice them thinner or quarter the 1/2 inch slices into little chunks. It vaguely reminded me of a really good pizza; in soup form. Probably the salt interfered with the pizza effect. I'll try it again because I love zucchini and tomatoes and all things Italian, but seriously, you don't need all that extra salt!

 
Jan 20, 2014

Recipe is great, added more seasoning, added feta cheese and used spicy Italian sausage and I found it too thick to be a soup so I added a bottle of beer which made it even better and more soup like. Awesome w/ some French bread

 
May 07, 2014

I liked this recipe very much ! I do not like reviews where everyone is changing what the ingredients are because that is not the recipe.

 
May 23, 2013

Used spicy Italian sausage, otherwise wouldn't recommend any changes on the recipe! So far I have created open-faced sandwich with a toasted sesame bun, mixed it with Orecchiette pasta, and as a soup with oyster crackers. Always with Parmesan cheese please! Made it on Monday night and ate great the whole week. Thank you Jennifer!

 
Feb 06, 2014

Great soup! My husband had 4 bowls, my young boys and mom loved it too! Here's my changes: didnt have celery so i used celery flakes, seeds, celery salt instead. 3 oz tomato paste instead of tomatoes (might use more next time- tomato flavor wasnt detectable) about 2 cups homemade beef broth and 2 cups chicken broth, then another 4 cups at the end! (I don't like stew-like consistency). I didn't have green peppers. Subbed fresh basil because I had it (it added another texture too). I also threw in a little uncooked leftover penne pasta near the end. What I'd change: cook the onion on the pan first after the sausage. It might be my fault because the beef broth was frozen (I had to cook the soup longer) but my onions were still a little crunchy. It was ok and gave texture but not my best liking. But like I said might not be the case when cooked according the recipe! Still next time I'd sauté them first.

 
May 12, 2014

I have gotten recipes from All recipes almost every week for several years and this is the first review I have done. This is without a doubt the best soup I have ever had. I made it exactly as it was written (I hate it when people review & give stars when they have changes it so much that it is not the same recipe) Anyway, that said I changed nothing. I put some aside for my Mom but it was so good that I ended up eating mine and her's too. My bad. So thank you Jennifer for a wonderful soup recipe.

 
Nov 09, 2013

Loved this, but did do a few changes. I used the Italian sausage out of the casing, and all the other ingredients. I did add a box of vegetable broth from Trader Joes, which made it a soup rather than stew. And I added light red kidney bean, as well as a can of cannellini beans. This soup had wonderful flavors and was visually appealing as well. A great family meal, or a perfect meal for guests.

 

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Nutrition

  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 2218 mg
  • 89%

* Percent Daily Values are based on a 2,000 calorie diet.

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