Slow Cooker Zucchini Soup recipe
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Ingredients
- 1 ½ 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 ¼ teaspoon garlic powder 6 tablespoons grated Parmesan cheese, or to taste
Nutrition Info
- 389.2 caloriescarbohydrate: 25.8 gcholesterol: 49 mgfat: 23.6 gfiber: 6.3 gprotein: 21.8 gsaturatedFat: 8.5 gservingSize: -sodium: 2218.3 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Zucchini Soup
Directions
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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.