Slow Cooker Zucchini Soup The Best Recipes

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Slow Cooker Zucchini Soup

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

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 :

Prep : 30M	Cook : 6M	Ready in : 4H45M

• 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.
• Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
• Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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