Easy Italian Sausage Vegetable Soup

Name: Easy Italian Sausage Vegetable Soup
Cook time: P7H
Total time: P7H
Yield: 8
Cuisine: Italian
Ingredients: italian sausage; carrots; russet potatoes; garlic cloves; beef stock; chickpeas (garbanzo beans); tomatoes; water; italian seasoning; bay leaves; zucchini; parmesan, parmigiano-reggiano cheese, grated

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!

YIELD

8 servings

PREP

15 min

COOK

7 hrs

READY

7 hrs

Ingredients

POUND ITALIAN SAUSAGE
bulk

CUP CARROTS
sliced

LARGE RUSSET POTATOES
peeled, 1/2 inch cubes *

GARLIC CLOVES
minced *

14 ½

OUNCES BEEF STOCK
ready to serve, 2 cans

CAN CHICKPEAS (GARBANZO BEANS)
drained *

14 ½

OUNCES TOMATOES
pasta-style chunky, undrained

1 ½

CUPS WATER

TEASPOON ITALIAN SEASONING
dried *

BAY LEAVES *

CUP ZUCCHINI
julienned

PARMESAN CHEESE
fresh, grated *

Directions

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

* not incl. in nutrient facts

Comments

Nutrition Facts

198g

Amount per Serving

Calories 157 48% of calories from fat

% Daily Value *

Total Fat 8g 13%

Saturated Fat 3g 14%

Trans Fat 0g

Cholesterol 16mg 5%

Sodium 556mg 23%

Total Carbohydrate 4g 4%

Dietary Fiber 2g 10%

Sugars g

Protein 17g

Vitamin A 59% • Vitamin C 17%

Calcium 3% • Iron 7%

Collections

Related