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.

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Servings 7

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( 11 ) Ratings

11 Ratings

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ingredients 12
Prep Time 15 min
Total Time 9 hr 45 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

Baking potatoes have low moisture and high starch content. Known as russets or Idaho potatoes, they are characterized by their long, slightly rounded shape and rough brown skin.

A serving of this soup provides a good source of fiber.

Pick up a loaf of focaccia and warm it to serve with this chunky soup. For an easy dessert, warm apple pie filling and serve it over ice cream with a drizzle of caramel ice cream topping.