Slow Cooker Italian Summer Soup

1 lb (16 oz roll) ground Italian sausage
2 carrots, chopped
2 stalks celery, chopped
1 white onion, diced
1 bell pepper, diced
2-3 small zucchinis, diced
1 (15.5 oz) can diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
4 cups chicken or vegetable broth
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
Salt and black pepper to taste
¾ cup (+/-) shredded parmesan cheese for serving

In a large skillet, brown and drain sausage. Place in a crockpot/slow cooker and add vegetables, beans, tomatoes, seasoning, and broth. Mix to combine. Cover the crockpot/slow cooker with a lid, set to high for 4-5 hours, or low for 6-8 hours.

Serve hot with parmesan and crusty bread.

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