Just when you think soup can’t get any more vibrant, along comes Slow Cooker Italian Summer Soup—a hearty medley that’s big on flavor yet blissfully easy to prepare. Every spoonful tastes like a lazy afternoon in the Italian countryside, brimming with colorful veggies, aromatic herbs, and that familiar, savory sausage comfort.
Why You’ll Love This Recipe
- Set-and-Forget Simplicity: Toss everything into your slow cooker in the morning and enjoy a homemade Italian feast by dinnertime, no fuss required.
- Bursting With Fresh Flavor: Zucchini, bell pepper, and carrots mingle with savory sausage and classic Italian herbs for a symphony of summer produce in every bite.
- Family-Friendly and Hearty: This soup delights both kids and adults with its comforting texture and cheesy topping, and it’s filling enough to serve as a full meal.
- Make-Ahead Marvel: Leftovers taste even better the next day, so you can meal-prep or plan ahead without sacrificing flavor!
Ingredients You’ll Need
The beauty of this Slow Cooker Italian Summer Soup is how each ingredient brings something essential—earthy, sweet, zesty, or savory. Don’t be tempted to skip or swap too much; every component plays a role in this gorgeous medley of color and taste.
- Ground Italian Sausage: This is the heart of the soup, infusing every spoonful with rich, herbaceous flavor. Use mild, spicy, or a mix according to your spirit!
- Carrots, Celery & Onion: The classic Italian soffritto trinity lays a sweet and fragrant foundation for the broth.
- Bell Pepper: Adds bright color and a subtle tanginess that wakes up the whole pot.
- Zucchini: Summer’s favorite veggie brings tenderness and a little bit of silky, fresh bite to the soup.
- Canned Diced Tomatoes: Provides acidity, a touch of sweetness, and that signature Italian soup blush.
- Cannellini Beans: Creamy and mild, these beans bring a gentle protein boost and help make the soup filling without heaviness.
- Chicken or Vegetable Broth: Use your favorite—this is the canvas, so quality makes a difference!
- Garlic Powder & Italian Seasoning: Layer flavor effortlessly with these pantry all-stars. Don’t skip them!
- Red Pepper Flakes: For a gentle heat that you can dial up or down. Adjust for the crowd you’re serving.
- Salt and Black Pepper: So simple, but don’t forget to taste and season to perfection.
- Shredded Parmesan Cheese (for serving): The melt-in-your-mouth topping that makes each bowl irresistible.
Variations
Consider this recipe a flexible blueprint—don’t be shy about putting your own spin on Slow Cooker Italian Summer Soup. Swap veggies, change the spice level, make it vegan, or incorporate what’s fresh in your garden or at the market.
- Swap the Protein: Use ground turkey, shredded rotisserie chicken, or make it vegetarian by skipping the meat altogether and adding extra beans.
- Add Pasta or Rice: For a heartier soup, toss in a handful of small pasta shapes or cooked rice in the last 30 minutes.
- Go Greens: Stir in a couple handfuls of spinach or chopped kale before serving for even more color and nutrition.
- Cheese Cravings: Substitute parmesan with pecorino or even a swirl of ricotta for a new flavor profile.
- Low-Sodium or Gluten-Free: Choose low-salt broth and double-check your sausage and seasoning for any added gluten or allergens.
How to Make Slow Cooker Italian Summer Soup
Step 1: Brown the Italian Sausage
Start by heating a large skillet over medium heat. Add the ground Italian sausage, breaking it up with a spatula as it browns. Cook until it’s about three-quarters done; it will finish cooking in the slow cooker, so don’t worry about total perfection here. Be sure to drain off any excess grease so your soup is flavorful but not heavy.
Step 2: Fill the Slow Cooker
Transfer your browned sausage to the slow cooker. Add the chopped carrots, celery, onion, bell pepper, zucchini, diced tomatoes (with their juices), drained cannellini beans, and all the seasonings—garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Pour in the broth and stir everything together, marveling at how gorgeous it already looks.
Step 3: Cook Low and Slow
Pop the lid on and choose either high for 4–5 hours or low for 6–8 hours. If you’re in a rush or can’t wait for dinner, high works beautifully. For deeper flavor, let it burble on low while you go about your day. By the end, the vegetables should be perfectly tender, and all the flavors will have melded together into a harmonious, hearty broth.
Step 4: Serve and Enjoy
Ladle your Slow Cooker Italian Summer Soup into bowls, top generously with shredded parmesan, and sprinkle extra red pepper flakes for those who crave a little kick. Serve hot and enjoy every nourishing spoonful!
Pro Tips for Making Slow Cooker Italian Summer Soup
- Maximize Flavor with Browning: Always brown your sausage thoroughly—it adds an extra layer of richness you simply can’t get by adding raw meat to the cooker.
- Veggie Size Matters: Dice your veggies into bite-size pieces for an even texture throughout the soup and to ensure everything cooks at the same rate.
- Customize the Spice: If you love a gentle, warming heat, start with just half a teaspoon of red pepper flakes, then pass more at the table for the spice-lovers in your crew.
- Add Greens Last: If using spinach or kale, stir them in right before serving so they wilt beautifully without losing their bright color.
How to Serve Slow Cooker Italian Summer Soup
Garnishes
This soup just begs for a lush handful of shredded parmesan on top—it melts into each bowl, adding a savory, salty finish. A drizzle of good olive oil, fresh basil leaves, or even a scattering of chopped parsley will make every serving feel restaurant-worthy.
Side Dishes
Slow Cooker Italian Summer Soup is an all-in-one meal, but it sings when served with a hunk of crusty sourdough, classic garlic bread, or a simple green salad tossed with balsamic vinaigrette. For a heartier spread, add a wedge of good aged cheese and sliced summer tomatoes alongside.
Creative Ways to Present
Try serving the soup in wide, shallow bowls to show off all the colorful vegetables. For a dinner party, offer a toppings bar with extra parmesan, red pepper flakes, and herby croutons—everyone customizes their own! Or ladle into small mugs as a cozy appetizer at a gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover Slow Cooker Italian Summer Soup in an airtight container in the fridge for up to four days. The flavors will only deepen, making tomorrow’s lunch or dinner even more satisfying.
Freezing
This soup is especially freezer-friendly! Let it cool completely, portion into freezer-safe containers, and freeze for up to three months. For best texture, freeze without the cheese garnish and add it fresh when reheating.
Reheating
To reheat, simply warm on the stove over medium heat until hot, or microwave individual portions. If the soup thickens in the fridge, add a splash of broth or water when reheating to reach your desired consistency.
FAQs
-
Can I make Slow Cooker Italian Summer Soup vegetarian?
Absolutely! Simply omit the sausage, double up on the beans for extra protein, and use vegetable broth instead of chicken broth. The soup will still be delightfully hearty and full of classic Italian flavor.
-
What should I do if my soup is too thick or too thin?
If your soup is too thick, add a bit more broth or water until you reach your desired consistency. If it’s too thin, let it simmer uncovered in the slow cooker for the last 30 minutes, or stir in some cooked small pasta or rice.
-
Can I use fresh herbs instead of dried Italian seasoning?
Yes! Toss in a handful of chopped fresh basil, oregano, and parsley near the end of cooking for an even brighter, more vibrant flavor in your Slow Cooker Italian Summer Soup.
-
Is this recipe spicy?
The red pepper flakes give the soup gentle warmth, but it’s easy to adjust. Use less for a milder soup, or offer extra at the table so everyone can tailor the heat to their own taste.
Final Thoughts
If you’re yearning for a supper that’s as fresh and rewarding as a sun-drenched Italian afternoon, you’ll fall head over heels for Slow Cooker Italian Summer Soup. Let it fill your kitchen with savory scents, then fill your table with satisfied smiles—give it a try, and it just might become your seasonal go-to.
Print
Slow Cooker Italian Summer Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 8–10 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Description
This Slow Cooker Italian Summer Soup is a hearty and flavorful dish perfect for feeding a crowd or meal prepping for the week. Loaded with Italian sausage, vegetables, beans, and savory seasonings, it’s a comforting meal that practically cooks itself.
Ingredients
Italian Summer Soup:
- 2 lbs ground Italian sausage
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 white onion, diced
- 1 bell pepper, diced
- 2–3 small zucchinis, diced
- 1 (15.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
Serving:
- 3/4 cup shredded parmesan cheese for serving
Instructions
- Cook the Italian Sausage: In a large skillet over medium heat, cook the Italian sausage until mostly browned. Drain off excess grease.
- Prepare the Soup: Transfer the cooked sausage to a slow cooker. Add in the chopped vegetables, diced tomatoes, cannellini beans, broth, garlic powder, Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine.
- Cook in the Slow Cooker: Cover the slow cooker and set it to high for 4-5 hours or low for 6-8 hours, allowing the flavors to meld together.
- Serve: Once ready, serve the soup hot, garnished with shredded parmesan cheese and additional red pepper flakes for an extra kick.
Notes
- You can customize this soup by adding other favorite vegetables like spinach or kale.
- For a lighter version, use turkey Italian sausage instead of pork.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
