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Slow-Cooked Zucchini and Sausage Soup

4.8
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PREP TIME
30 min
COOKING TIME
255 min
TOTAL TIME
285 min
SERVINGS
6 servings
Dinner Soup
Slow-Cooked Zucchini and Sausage Soup
Ingredients
  • 1 1/2 pounds sweet Italian sausage
  • 2 cups 1/2-inch pieces celery
  • 2 pounds zucchini, cut into 1/2-inch slices
  • 2 (28 ounce) cans diced tomatoes
  • 2 green bell peppers, cut into 1/2-inch slices
  • 1 cup chopped onion
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 6 tablespoons grated Parmesan cheese, or to taste
Instructions
1
Preheat a substantial cooking vessel over a medium-high thermal setting. Introduce the sausage; cook and mix until it reaches a dark brown color, breaking down into tiny crumbs, approximately 5 to 7 minutes. Remove excess fat from the skillet using a paper towel or pouring method. Add chopped celery to the skillet; cook and stir until it becomes tender, around 10 minutes. Transfer the mixture to a slow cooking device.
2
Combine diced zucchini, canned tomatoes, bell peppers, onion, salt, sugar, dried oregano, Italian herb blend, basil leaves, and garlic powder with the sausage mixture. Place the ingredients in the slow cooker.
3
Cook on Low for 4 to 6 hours, allowing the flavors to meld together. Serve each portion with a generous helping of 1 tablespoon grated Parmesan cheese on top.