Italian Summer Soup: Crockpot Soup Recipe - Steph’s Stove

Ingredients

• 1 lb Jimmy Dean Italian Sausage (removed from casing, broken into bite‑size pieces)
• 2 each Carrots (peeled and diced)
• 2 ribs Celery (including leafy tops, diced)
• 1 each Green Bell Pepper (diced)
• 1 small Yellow Onion (diced)
• 2 each Summer Squash (cut into half‑moon pieces)
• 2 each Zucchini (cut into half‑moon pieces)
• 1 tablespoon Garlic Powder
• 1 tablespoon Italian Seasoning
• 1 teaspoon Red Pepper Flakes
• 1 can Cannellini Beans (15 oz, drained and rinsed)
• 1 can Diced Tomatoes (28 oz, undrained)
• 32 oz Chicken Stock (low‑sodium preferred)
• to taste Salt
• to taste Black Pepper (freshly cracked)
• 1/4 cup Parmesan Cheese (freshly shredded)

Instructions

1. Brown the Sausage

   Heat the nonstick skillet over medium‑high heat. Remove the casing from the Italian sausage, break it into bite‑size pieces, and brown, stirring occasionally, until the meat is nicely caramelized.

   Time: PT7M

   Temperature: medium‑high

2. Drain Excess Oil

   Place a few paper towels on a plate, press the skillet contents against them to soak up the rendered fat, then discard the towels.

   Time: PT2M

3. Dice the Vegetables

   Dice the carrots, celery (including tops), green bell pepper, and small yellow onion into uniform bite‑size pieces.

   Time: PT10M

4. Prepare Squash and Zucchini

   Cut the summer squash and zucchini into half‑moon slices or bite‑size chunks.

   Time: PT5M

5. Mix Dry Seasonings

   In a small bowl, combine garlic powder, Italian seasoning, and red pepper flakes.

   Time: PT2M

6. Assemble in the Crock Pot

   Transfer the browned sausage to the crock pot. Add the diced carrots, celery, green pepper, onion, squash, and zucchini. Break any larger sausage chunks so everything is roughly the same size.

   Time: PT3M

7. Add Beans, Tomatoes, and Broth

   Stir in the drained cannellini beans, the can of diced tomatoes (with juices), and the 32 oz of chicken stock. Sprinkle the dry seasoning mixture over the top.

   Time: PT3M

8. Season with Salt and Pepper

   Add a pinch of salt and freshly cracked black pepper, adjusting to taste.

   Time: PT1M

9. Slow‑Cook the Soup

   Cover the crock pot and cook on HIGH for about 4 hours (or LOW for 6‑8 hours) until the vegetables are tender and flavors have melded.

   Time: PT4H

10. Finish with Parmesan

    When ready to serve, ladle soup into bowls and sprinkle freshly shredded Parmesan cheese on top.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g