Easy Italian Sausage Vegetable Soup
1.2k
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!
Ingredients
| ½ | pound |
italian sausage
bulk |
|
| 1 | cup |
carrots
sliced |
|
| 1 | large |
russet potatoes
peeled, 1/2 inch cubes |
* |
| 1 |
garlic cloves
minced |
* | |
| 14 ½ | ounces |
beef stock
ready to serve, 2 cans |
|
| 1 | can |
chickpeas (garbanzo beans)
drained |
* |
| 14 ½ | ounces |
tomatoes
pasta-style chunky, undrained |
|
| 1 ½ | cups |
water
|
|
| ½ | teaspoon |
italian seasoning
dried |
* |
| 1 |
bay leaves
|
* | |
| 1 | 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
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?
