If you've enjoyed Pasta e Fagioli Soup in a restaurant, you might like this lower-carb Zucchini e Fagioli that pumps up the flavor with Italian sausage and ground beef and switches out the pasta for low-carb zucchini noodles!
It's definitely soup weather in Utah, so lately I've been making soup in the Instant Pot, in the slow cooker, and on the stove! Every winter I love making soup, but since I already have hundreds of soup recipes on the blog, more often than not a new soup recipe has been inspired by an earlier favorite.
This Slow Cooker Zucchini e Fagioli Soup with Italian Sausage and Ground Beef is a lower-carb version of the Slow Cooker Vegetarian Pasta e Fagioli Soup that I've served so many times for my annual soup party. I switched it up by adding both ground beef and turkey Italian sausage and replacing the pasta in the soup with chopped zucchini noodles, which cut down the carbs quite a bit. I also cut down the fagioli (beans) to just one can.
I kept 1/2 cup of carrots for color, but you could eliminate carrots and beans and use more zucchini if you wanted an even lower-carb version of this tasty soup. (Except that would be zucchini e zucchini soup, wouldn't it?)
Ground fennel and Parmesan rind are two things I used to make the flavor outstanding in this soup, and I urge you to use ground fennel when you season the vegetables, and also to add a few chunks of Parmesan rind to the soup when it cooks if you have those ingredients. But even if you don't have either of those, if you like the flavors in soup like this with tomatoes, Italian sausage, ground beef, garlic, and a touch of spicy, I bet you'll love this new soup!