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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!















½ pound italian sausage
1 cup carrots
1 large russet potatoes
peeled, 1/2 inch cubes
1 garlic cloves
14 ½ ounces beef stock
ready to serve, 2 cans
1 can chickpeas (garbanzo beans)
14 ½ ounces tomatoes
pasta-style chunky, undrained
1 ½ cups water
½ teaspoon italian seasoning
1 bay leaves
1 cup zucchini
Parmesan cheese
fresh, 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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 15748% 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%
* based on a 2,000 calorie diet How is this calculated?


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