Slow Cooker Italian Summer Soup Recipe

If there’s one dish I can always count on for a taste of sunshine no matter the season, it’s my Slow Cooker Italian Summer Soup. Bursting with garden veggies, Italian sausage, and the bold flavors of parmesan, this soup transforms a handful of humble ingredients into a bowl of pure comfort—one bite and you’re basically lounging in an Italian piazza!

Ingredients You’ll Need

The ingredient list for Slow Cooker Italian Summer Soup couldn’t be simpler, but each element brings its own unique magic—rich sausage, crisp veggies, and a pop of parmesan create a depth of flavor that tastes like it simmered all day (because it did!). Here’s what you’ll need and why each is essential:

• Ground Italian Sausage (2 lbs): Gives the soup its signature hearty, savory depth—choose mild or spicy for your preferred level of heat.
• Carrots (2, chopped): Sweetness and vibrant color, plus that irresistible tender bite.
• Celery (2 stalks, chopped): A fragrant backbone, lending classic Italian soup flavor and crunch.
• White Onion (1, diced): Mellows during the slow cook and enhances the broth’s savoriness.
• Bell Pepper (1, diced): Adds brightness and a subtle sweetness; feel free to use red or yellow for extra color.
• Zucchini (2-3 small, diced): All the best summery, delicate texture—zucchini soaks up every drop of flavor.
• Canned Diced Tomatoes (15.5 oz): Gives a tangy, juicy base and a touch of natural acidity.
• Cannellini Beans (1 can, drained and rinsed): Creamy, mild, and a protein boost—so comforting in every spoonful.
• Chicken or Vegetable Broth (4 cups): The essential liquid, rich and savory—go homemade or store-bought.
• Garlic Powder (1 tbsp): For a steady, mellow garlic kick that permeates the soup.
• Italian Seasoning (1 tbsp): All those classic Mediterranean herbs blended for a true Italian flavor.
• Red Pepper Flakes (1 tsp): A gentle tickle of heat—dial it up or down to suit your taste.
• Salt & Black Pepper: To taste; don’t be shy, but remember the sausage and cheese add saltiness too.
• Shredded Parmesan Cheese (3/4 cup for serving): The grand finale—salty, nutty, melty magic on top!

Variations

The beauty of Slow Cooker Italian Summer Soup is how delightfully flexible it is. Make it your own by swapping veggies, changing up the sausage, or adjusting for dietary needs—there’s no wrong way to create a bowl of joy!

• Go Vegetarian: Skip the Italian sausage and use plant-based sausage or extra beans for the same hearty texture without the meat.
• Pasta Love: Add a handful of small pasta (like ditalini or orzo) in the last 20–30 minutes for a classic Italian minestrone vibe.
• Spicier Kick: Use hot Italian sausage and double the red pepper flakes for those who crave extra heat.
• Leafy Greens: Stir in baby spinach or kale during the last 10–15 minutes for a fresh, nutritious twist.
• Cheesy Goodness: Mix in a swirl of ricotta or a sprinkle of mozzarella when serving for an ultra-creamy finish.

How to Make Slow Cooker Italian Summer Soup

Step 1: Brown and Crumble the Sausage

Start by setting a large skillet over medium heat and add your Italian sausage. Break it apart as it cooks, creating delicious bite-sized crumbles. You’re aiming for mostly browned here—don’t worry if a little pink remains, the slow cooker will finish the job and infuse every piece with broth and seasonings. Drain off any excess grease so the soup stays fresh and light.

Step 2: Load Up the Slow Cooker

Time to assemble the magic! In your slow cooker, combine the browned sausage, all your chopped veggies—carrots, celery, onion, bell pepper, and zucchini—along with the diced tomatoes, drained beans, broth, garlic powder, Italian seasoning, and red pepper flakes. Give everything a loving stir to make sure the flavors start mingling from the very beginning. Don’t forget a pinch of salt and black pepper, but save any final seasoning tweaks until the end.

Step 3: Let the Slow Cooker Work Its Magic

Cover the slow cooker and set it to high for 4–5 hours or low for 6–8 hours, depending on your schedule. Resist the urge to peek! As everything simmers together, the broth turns deeply flavorful, the veggies grow perfectly tender (not mushy!), and the sausage infuses the entire pot with savory richness. Your kitchen will smell like you’ve been cooking for days—even though you barely lifted a finger.

Step 4: Serve and Savor

Ladle generous servings into big bowls and shower with shredded parmesan cheese. If you love a little extra heat, now’s the time for more red pepper flakes. Every bite of this Slow Cooker Italian Summer Soup is a celebration of comfort, color, and pure satisfaction. Seconds are basically inevitable—don’t say I didn’t warn you!

How to Serve Slow Cooker Italian Summer Soup

Garnishes

No Italian soup is complete without a finishing sprinkle of parmesan—don’t be shy! Chopped fresh basil, a drizzle of good olive oil, or even a dollop of pesto will add vibrancy and a final layer of flavor. For those who love a little heat, a few extra pinches of red pepper flakes make each bite sparkle.

Side Dishes

Crusty bread is an absolute must for soaking up every spoonful of broth—ciabatta or sourdough are my favorites. Pair it with a light arugula salad tossed in lemon vinaigrette for a refreshing contrast, or add a platter of Italian antipasti if you’re feeding a crowd and want dinner to feel like a festive event.

Creative Ways to Present

Try serving Slow Cooker Italian Summer Soup in big mugs for a casual gathering—guests can mingle and sip at leisure. For dinner parties, ladle it into shallow wide bowls and garnish artfully with a cheese crisp or a sprig of fresh rosemary. Want to really impress? Set up a “soup bar” with bowls of toppings—parmesan, fresh herbs, toasted pine nuts—so everyone can make their bowl uniquely delicious.

Make Ahead and Storage

Storing Leftovers

Let your Slow Cooker Italian Summer Soup cool to room temperature, then portion it into airtight containers. Stored in the fridge, it’ll keep beautifully for up to four days—making lunches and quick dinners a total breeze.

Freezing

This soup freezes like a dream! Cool it completely, divide into freezer-safe containers, and stash away for a future cozy meal. Just skip the parmesan topping until you’re ready to eat. Frozen, it keeps for up to 2–3 months—future you will be thrilled.

Reheating

To reheat, warm gently in a pot on the stove over medium-low, stirring occasionally until hot throughout. Or microwave individual portions—add a splash of broth if needed to loosen the soup up, and don’t forget your cheese and herb garnishes for that just-made vibrancy!

FAQs

Final Thoughts

There’s something irresistibly nourishing about Slow Cooker Italian Summer Soup—a perfect blend of garden veggies, luscious sausage, and savory broth that feels like a big, warm hug. Whether you’re making a weeknight meal or prepping for a crowd, this recipe makes it easy to bring a little taste of Italy to your table. I hope you’re inspired to give it a try, and that it becomes as beloved in your home as it is in mine!

Slow Cooker Italian Summer Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 119 reviews

• Author: Megane
• Prep Time: 20 minutes
• Cook Time: 4-5 hours on high or 6-8 hours on low
• Total Time: 4-8 hours
• Yield: 8-10 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Italian
• Diet: Gluten Free

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Description

This Slow Cooker Italian Summer Soup is a hearty and flavorful dish perfect for warm weather. Packed with Italian sausage, vegetables, beans, and savory seasonings, it’s a satisfying meal the whole family will love.

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Ingredients

Ground Italian Sausage:

2 lbs

Carrots:

2, chopped

Celery:

2 stalks, chopped

White Onion:

1, diced

Bell Pepper:

1, diced

Zucchinis:

2-3 small, diced

Diced Tomatoes:

1 can (15.5 oz)

Cannellini Beans:

1 can (15 oz), drained and rinsed

Chicken or Vegetable Broth:

4 cups

Garlic Powder:

1 tablespoon

Italian Seasoning:

1 tablespoon

Red Pepper Flakes:

1 teaspoon

Salt and Black Pepper:

To taste

Shredded Parmesan Cheese:

3/4 cup, for serving

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Instructions

1. Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until mostly browned.
2. Prepare the Vegetables: Chop the carrots, celery, onion, bell pepper, and zucchinis.
3. Combine Ingredients: In the slow cooker, mix the cooked sausage, vegetables, diced tomatoes, cannellini beans, broth, garlic powder, Italian seasoning, red pepper flakes, salt, and black pepper.
4. Cook: Cover and cook on high for 4-5 hours or low for 6-8 hours.
5. Serve: Dish out hot, garnished with parmesan cheese and extra red pepper flakes.

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Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 4g
• Sodium: 1100mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 26g
• Cholesterol: 60mg