Slow-Cooker Easy Italian Sausage Vegetable Soup

Garbanzos, zucchini, Parmesan, tomatoes, sausage--this easy recipe turns to classic Italian flavorings to create a satisfying soup.

  • prep time 15 min
  • total time 9 hr 45 min
  • ingredients 12
  • servings 7

Ingredients

1/2
lb. bulk Italian pork sausage
1
cup sliced fresh carrots
1
large baking potato, peeled, cut into 1/2-inch cubes
1
garlic clove, minced
2
(14-oz.) cans beef broth
1
(15-oz.) can garbanzo beans or Chick Peas, drained
1
(14.5-oz.) can pasta-style chunky tomatoes, undrained
1 1/2
cups water
1/2
teaspoon dried Italian seasoning
1
bay leaf
1
cup julienne-cut (2x1/8x1/8-inch) zucchini
1/4
cup grated fresh Parmesan cheese, if desired
  • 1 Cook sausage in large skillet until no longer pink, stirring frequently. Drain. In 3 1/2 or 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
  • 2 Cover; cook on Low setting for 7 to 9 hours.
  • 3 About 30 minutes before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
  • 4 To serve, ladle soup into individual bowls. Sprinkle with cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    220
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    1000mg
    1000%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    6g
    6%
      Sugars
    4g
    4%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    12%;
    Calcium
    12%;
    Iron
    16%;
    Exchanges:
    1 1/2 Starch;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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