Easy Italian Sausage Vegetable Soup

9 hours Prep: 15 minutes Cook: 9 hours

79 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	pound	italian pork sausage	bulk
1	cup	carrots	sliced
1	large	baking potatoes	cut into 1/2 inch cubes
1	clove	garlic	minced
2	cans	beef broth	14 1/2 ounces each
1	can	chickpeas (garbanzo beans)	drained
14 1/2	ounces	tomatoes	pasta style, chunky, undrained
1 1/2	cups	water
1/2	teaspoon	italian seasoning	dried
1	each	bay leaf
1	cup	zucchini	julienned
1	x	parmesan, parmigiano-reggiano cheese, grated	fresh, grated

Directions

In large skillet, brown sausage; drain.

In 3 1/2 to 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.

Remove bay leaf.

Gently stir in zucchini.

Cover; cook an additional 30 minutes or until zucchini is tender.

To serve, ladle soup into bowls; sprinkle with cheese.

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Nutrition Facts

Serving Size 154g

Amount per Serving

Calories 79 8% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 299mg	12%
Total Carbohydrate 15.0g	5%
Dietary Fiber 3.0g	13%
Sugars 3.0g
Protein 5.0g	9%

Vitamin A	78%		Vitamin C	22%
Calcium	4%		Iron	6%

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

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We just made this recipe using chicken and it was great. The flavor was much different than I had expected, but quite good. With the addition of the Moroccan tomato and pepper salad, this was an extremely light, yet very flavorful meal. I would suggest some type of flat breads with this recipe.