Slow Cooker Easy Italian Sausage Vegetable Soup

Garbanzos, zucchini, Parmesan, tomatoes, sausage -- this easy recipe turns to classic Italian flavorings to create a satisfying soup.

Yield

7 servings

Ingredients

1/2 pound bulk Italian pork sausage
1 cup sliced fresh carrots
1 large baking potato, peeled, cut into 1/2-inch cubes
1 garlic clove, minced
2 (14 ounce) cans beef broth
1 (15 ounce) can garbanzo beans or chickpeas, drained
1 (14.5 ounce) can pasta-style chunky tomatoes, undrained
1 1/2 cups water
1/2 teaspoon dried Italian seasoning
1 bay leaf
1 cup julienne-cut (2 x 1/8 x 1/8-inch) zucchini
1/4 cup grated fresh Parmesan cheese, if desired

Directions

Cook sausage in large skillet until no longer pink, stirring frequently. Drain. In 3 1/2 or 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.

Cover; cook on LOW setting for 7 to 9 hours.

About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.

To serve, ladle soup into individual bowls. Sprinkle with cheese.

Estimated Time

Preparation Time: 15 minutes
Total Time: 9 hours 45 minutes

Additional Information

Pick up a loaf of focaccia and warm it to serve with this chunky soup. For an easy dessert, warm apple pie filling and serve it over ice cream with a drizzle of caramel ice cream topping.

Nutritional Information

1 Serving (1 1/2 Cups): Calories 220 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 3 g, Cholesterol 20 mg; Sodium 1000 mg; Total Carbohydrate 27 g (Dietary Fiber 6 g, Sugars 4 g), Protein 14 g; Exchanges: 1 1/2 Starch; Carbohydrate Choices: 1 1/2

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