Hearty Sausage and Zucchini Soup

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Hearty Sausage and Zucchini Soup

Prep Time25 mins
Cook Time1 hr
Course: Soup
Diet: Dairy Free
Keyword: comfort foods
Main Protein: Pork
Cooking Method: Slow Cooker, Stovetop
Servings: 6
Calories: 501kcal


  • 1 lb. ground Italian sausage I prefer the spicy variety to give it a bit of a kick
  • 24 oz. pasta sauce
  • 19 oz. white kidney beans canned, drained and rinsed
  • 1 cup zucchini diced
  • 4 carrots peeled and chopped
  • 1 onion diced
  • 2 clove garlic minced
  • 4 cups chicken broth
  • 1 cup small pasta shells
  • 1 large (gallon) freezer bag or reusable silicone bag
  • 1 medium (quart) freezer bag


Assembly Instructions:

  • Place the dry small pasta shells into a medium resealable bag.
  • Brown the ground sausage in a skillet. Blot it with a paper towel to get rid of some of the grease or drain it.
  • Once the sausage has cooled, put it in a large resealable freezer bag. Pour in the pasta sauce, white kidney beans, diced zucchini, chopped carrots, diced onion, minced garlic, and chicken broth. Remove any excess air from the bag and seal. Staple the bags together above the seals and freeze.

Slow Cooker Cooking Instructions:

  • Thaw. Separate the bags and add the contents of the large bag to a crockpot®. Cook on low for 4-6 hours. Add the pasta in the last 20 minutes.

Stovetop Cooking Instructions:

  • Thaw. Simmer the soup in a large stovetop pot for about an hour and add the pasta for the last ten or fifteen minutes.


Calories: 501kcal | Carbohydrates: 47g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 1753mg | Potassium: 1308mg | Fiber: 10g | Sugar: 9g | Vitamin A: 7330IU | Vitamin C: 29mg | Calcium: 95mg | Iron: 5mg