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Zucchini Soup - Slow Cooker

Zucchini Soup - Slow Cooker
Nutrition for 6 Individual Servings

Calories 282 (8% from fat)
Fat 2.6 gram
Saturated Fat 1.2 gram
Trans Fat 0 gram
Cholesterol 6 mg.
Sodium 883 mg.
Carb. 42 gram
Fiber 16 gram
Sugar 17 gram
Sugar Alcohol 0 gram
Protein 23 gram

Nutrition for 8 Individual Servings

Calories 211 (8% from fat)
Fat 2 gram
Saturated Fat 0.9 gram
Trans Fat 0 gram
Cholesterol 4.6 mg.
Sodium 670 mg.
Carb. 31 gram
Fiber 12 gram
Sugar 12.7 gram
Sugar Alcohol 0 gram
Protein 17 gram



buttery cooking spray

2 14-ounce packages veggie sausage
(We used Lightlife - Gimme Lean Meatless Veggie Sausage.)

2 cups celery, chopped

2 pounds zucchini, cut into 1/2 inch slices

2 cans (28 ounces each) no salt added diced tomatoes

2 green bell peppers, chopped

1 cup chopped onion

1 tsp. sugar

1 tsp. dried oregano, ground

1 tsp. Italian seasoning

1 tsp. dried basil, ground

1/4 tsp. garlic powder

6 Tbsp. grated Parmesan cheese

This recipe is higher in sodium. If you're on a low-sodium diet, you might want to consider another option.

A friend who wanted to eat more vegetables sent us the original version of this recipe (with Italian sausage) from Allrecipes.com. We simply swapped out the sausage for a veggie version and our tasting panel loved it! We think you will too.

1. Heat a large frying pan over medium-high heat. Lightly coat the pan with buttery cooking spray, then break up the sausage, cooking and stirring until it's lightly browned and crumbly. That takes 5-7 minutes.

2. Lightly coat the sausage with more buttery cooking spray, stir the celery in and cook until it's softened, about 10 more minutes.

3. Pour the veggie sausage mixture and remaining 9 ingredients, zucchini through garlic powder into a large slow cooker. Stir everything together, cover and cook on low for 4 to 6 hours.

4. Divide into 6 or 8 servings and top each one with a tablespoon of Parmesan cheese.

Yield: 6 or 8 Servings (Depending on how you divide it up.)

Zucchini Soup - Slow Cooker 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave the soup for approximately 3 to 4 minutes, keeping the container open a little to allow steam to escape. Stir when hot and enjoy.

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