Slow Cooker Zucchini Soup: Easy, Healthy, and Delicious Recipe

This Slow Cooker Zucchini Soup is the perfect solution for those busy nights when you want a healthy, comforting meal without spending hours in the kitchen. With just 30 minutes of prep, your slow cooker does all the work, delivering a hearty, veggie-packed soup that’s bursting with flavor.

I love how this easy zucchini soup recipe comes together with minimal effort. Traditional stovetop soups require constant attention—stirring, simmering, adjusting the heat—but here, the slow cooker literally takes care of everything. You can go about your day while it transforms simple ingredients into something magical. Trust me, you’ll come back to this one again and again.

Why This Slow Cooker Zucchini Soup Is a Game-Changer

• Hands-off cooking: Once your ingredients are prepped, your slow cooker handles the rest. You don’t need to babysit it!
• Healthy and hearty: Packed with fresh vegetables like zucchini, celery, and bell peppers, this soup is as nutritious as it is delicious.
• Meal prep made easy: This soup tastes even better the next day, making it ideal for cooking ahead of time.
• Fewer dishes: Everything cooks in one pot, so cleanup is a breeze—perfect for busy nights.
• Customizable: Swap out ingredients based on what you have on hand for a no-stress recipe that works with your schedule.

Equipment You’ll Need for This Slow Cooker Zucchini Soup

Here’s what you’ll need to make this healthy slow cooker soup:

• Slow Cooker: Any 4- to 6-quart slow cooker will work perfectly. For best results, use the low setting for even cooking.
• Skillet: A good-quality skillet for browning the sausage and sautéing the celery. This step locks in flavor before everything goes into the crockpot.
• Sharp knife: Essential for chopping your veggies into even pieces for consistent cooking.

If you’re in the market for a slow cooker, look for one with a programmable timer. It’ll make your life even easier!

Simple Ingredients for Slow Cooker Zucchini Soup

This homemade zucchini tomato soup gets its flavor from fresh, simple ingredients. Here’s why it works so well:

• Turkey sausage: Sweet turkey sausage adds a savory depth without overpowering the soup. You can swap it for chicken sausage or a plant-based alternative.
• Zucchini: The star of the show! Zucchini cooks down beautifully, becoming tender without falling apart.
• Canned diced tomatoes: These add a rich base. Use fire-roasted tomatoes for an extra smoky kick.
• Italian seasoning: A blend of oregano, basil, and other herbs makes this soup irresistibly aromatic.

Pro tip: If you’re short on time, you can use pre-chopped veggies from the store.

Slow Cooker Zucchini Soup Recipe Details

• Servings: 6 servings
• Prep Time: 30 minutes
• Cook Time: 4 hours 15 minutes
• Total Time: 4 hours 45 minutes

Ingredients:

• 1 ½ pounds sweet turkey 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)

Instructions:

1. Heat a large skillet over medium-high heat. Add the turkey sausage and cook, stirring occasionally, until browned and crumbly, about 5-7 minutes. Drain and discard any grease.
2. Add the celery to the skillet and cook for 10 minutes, stirring occasionally, until softened. Transfer the mixture to your slow cooker.
3. Add the zucchini, diced tomatoes, green bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder to the slow cooker. Stir everything together to combine.
4. Cover and cook on low for 4 to 6 hours. Take a break—it’s completely hands-off now!
5. When ready to serve, ladle the soup into bowls and garnish each serving with a tablespoon of grated Parmesan cheese. Enjoy!

Jake’s Tips for the Best Slow Cooker Zucchini Soup

• Don’t skip browning the sausage: This step adds so much flavor to the soup. It’s worth the extra 5 minutes!
• Use fresh zucchini: Frozen zucchini can turn mushy in the slow cooker, so fresh is best.
• Double the batch: This soup freezes beautifully, so make extra and stash it for busy nights.
• For a thicker soup: Let it cool slightly and blend half of it with an immersion blender.
• Serve with texture: Crusty French bread or a side of rice makes this already-comforting soup even heartier.

Easy Slow Cooker Zucchini Soup Variations

• Spicy version: Add a pinch of red pepper flakes or use spicy Italian sausage for an extra kick.
• Low carb: Omit the sugar and serve with a dollop of sour cream or shredded cheddar instead of bread.
• Mediterranean twist: Add a can of chickpeas and some spinach during the final 30 minutes of cooking.
• Vegetarian option: Skip the sausage and add more veggies, like diced carrots or mushrooms.

Slow Cooker Zucchini Soup FAQs

Can I make this soup vegetarian?

Absolutely! Just leave out the turkey sausage and add extra vegetables like mushrooms or carrots. You can also use plant-based sausage for a similar texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Freeze portions for up to 3 months for easy reheating later.

What’s the best way to reheat this soup?

Reheat in the microwave or on the stovetop over medium heat until heated through. Stir occasionally for even warming.

Can I use a different seasoning blend?

Yes! Feel free to experiment with your favorite spices. Taco seasoning or Cajun spice can give this soup a fun twist!

What’s the best zucchini variety to use?

Standard green zucchini works great, but you can also mix in yellow squash for added color and flavor.

This Slow Cooker Zucchini Soup is one of my favorite time-saving meals, and I hope it becomes one of yours too. What’s your favorite kitchen shortcut? Share it in the comments below!