Search
by Ingredient
Easy Italian Sausage Vegetable Soup

Easy Italian Sausage Vegetable Soup

StarStarStarStarEmpty star

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

½ 226.8
POUND G ITALIAN SAUSAGE
bulk
1 237
CUP ML CARROTS
sliced
1 1
LARGE LARGE RUSSET POTATOES
peeled, 1/2 inch cubes *
1 1
EACH GARLIC CLOVES
minced *
14 ½ 14.5
OUNCES OZ BEEF STOCK
ready to serve, 2 cans
1 1
CAN CAN CHICKPEAS (GARBANZO BEANS)
drained *
14 ½ 419.1
OUNCES ML/G TOMATOES
pasta-style chunky, undrained
1 ½ 355
CUPS ML WATER
½ 2.5
TEASPOON ML ITALIAN SEASONING
dried *
1 1
EACH BAY LEAVES *
1 237
CUP ML ZUCCHINI
julienned
1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 157 48% 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?
 
More health news

Email this recipe