Crockpot Italian Sausage Vegetable Soup

⁽¹⁾

You'll need your crockpot to make this hearty soup made with italian sausage, zucchini and chickpeas.

8 hours Prep: 30 minutes Cook: 7 hours

223 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/2	pound	italian pork sausage
1	cup	carrots	sliced
1	each	potatoes	diced
1	each	garlic clove
16	ounces	beef broth	two cans
15	ounces	chickpeas (garbanzo beans)	or garbanzo
14	ounces	tomatoes, canned	undrained
1 1/2	cup	water
1/2	teaspoon	italian seasoning
1	each	bay leaf
1	cup	zucchini
1	x	parmesan, parmigiano-reggiano cheese, grated

Directions

Brown the sausage. Combine all but zucchini in the crockpot and cook on low for 7-9 hours. Add zucchini and cook an additional 30 minutes. Serve with parmesan cheese.

Reviews

Easy, very tasty, everyone I serve this soup to loves it.
27 days ago by kathowden

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 532g

Amount per Serving

Calories 223 7% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 754mg	31%
Total Carbohydrate 44.0g	15%
Dietary Fiber 8.0g	32%
Sugars 6.0g
Protein 10.0g	21%

Vitamin A	107%		Vitamin C	42%
Calcium	10%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to R: Browse AllRecipes by Title - A to Z

Last Recipes Viewed

Recipe Bite

Get the Point?

by Mark R. Vogel

knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...

Member Review

Fennel And Watercress Soup

I didn't have watercress but made it anyway. Loved it! In lieu of watercress I added a small amount of cheddar and fresh dill, which worked! I consider it a great base, and look forward to other variations. Maybe I'll even do the watercress someday.