Easy Italian Sausage Vegetable Soup
The flavor was amazing, the aroma during the cooking filled up our entire house. We used chicken broth instead of beef broth and water, and it made a very tasty base for the soup. A few slices of good bread was all we served with this soup. YUM!
peeled, 1/2 inch cubes
ready to serve, 2 cans
chickpeas (garbanzo beans)
pasta-style chunky, undrained
parmesan, parmigiano-reggiano cheese, grated
Prep Time: 15 minutes (Ready in 7 hours 45 minutes)
In large skillet, brown sausage; drain.
In 3½ 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 che ese.
7 (3½-cup) servings