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bowl of soup on table with spoon
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5 from 1 vote

Italian Summer Soup

Fresh garden vegetables and a spicy earthy italian sausage in a light broth makes this italian summer soup one in a million. Prepped in just minutes and you have the best summer crockpot recipe on the menu!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Soup
Cuisine: American
Keyword: italian summer soup
Servings: 12 servings
Calories: 332kcal
Author: Wendi Spraker
Cost: $10


  • cutting board
  • knife
  • Frying Pan
  • potato masher
  • measuring cups and spoons
  • Crockpot
  • Ladle


  • 2 tbs vegetable oil any cooking oil will do
  • 2 lbs Italian Sausage squeezed from casing
  • 2 Celery Stalks small chop
  • 2 lbs zucchini cut into bite size pieces
  • 15.5 oz diced tomatoes one can
  • 2 bell peppers any color, small chop
  • 1 small onion white or yellow, chopped
  • 3 Cups chicken broth
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbs garlic powder
  • ¼ tsp cayenne pepper
  • 2 Tbs Italian seasoning
  • ½ Cup parmesan cheese grated


  • Squeeze the meat from inside of the sausage casings. Discard casings.
  • Pour 2 Tbs oil into a frying pan. Over medium heat on the stovetop in a frying pan, cook the sausage until it is just past pink.
  • Add the cooked sausage, celery, zucchini, tomatoes, peppers, onion, broth, salt, pepper, cayenne, garlic powder, Italian seasoning to the crockpot and stir.
  • Set crockpot on low and put lid on. Cook for 4-6 hours until vegetables are soft but not falling apart.
  • Add parmesan cheese just before serving and stir through. (Is awesome garnished with sour cream and green onions)



  • If you are concerned about cutting up an onion, instead just use frozen chopped onions (they make life super easy!) or 1 Tbs of onion powder.
  • Same goes with the bell peppers. You can usually find those frozen as well.
  • The italian sausage will squeeze right out of its casing, but can then be a pain to chop up, just use a potato masher and mash the sausage as it cooks until it is the size you prefer and you’ll have soup size sausage in no time.
  • No broth? No problem! Use a few bouillon cubes instead (don’t add any salt until the soup is done if you go this route) or use a big tablespoon of Better than Bouillon.
  • Have other veggies you want to try? Do it!
  • Garden fresh tomatoes also work in this recipe, chop up 3 or so good sized fresh tomatoes (peel the skin off first).
  • Can’t find italian sausage? Try this with any fresh sausage in a casing or even breakfast sausage will work.
PRO TIP: Adding a dollop of sour cream or thick plain yogurt and a fresh garnish like chives or green onions really sets this dish off.


Calories: 332kcal | Carbohydrates: 7g | Protein: 14g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 1040mg | Potassium: 574mg | Fiber: 2g | Sugar: 4g | Vitamin A: 877IU | Vitamin C: 49mg | Calcium: 107mg | Iron: 2mg