There is nothing better than a hot soup supper on a cold and rainy day like today. Simmer zucchini, Italian sausage, and canned tomatoes in a slow cooker for a hearty, weeknight meal. One of our favorite easy dinners here at Cool-jams. Serve with a salad and crusty french bread to complete your meal.
INGREDIENTS: 1 1/2 pounds sweet Italian 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 1/4 teaspoon garlic powder 6 tablespoons grated Parmesan cheese, or to taste
DIRECTIONS: 1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes. 2. Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker. 3. Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.