adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Easy Italian Sausage Vegetable Soup
Slow-Cooker Easy Italian Sausage Vegetable Soup
0 Likes
Prep Time:
15 minutes
Total Time:
9 hours 45 minutes
Italian-inspired chickpea soup with sausage, zucchini, tomatoes, and Parmesan for a simple and delicious meal.
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 Chickpeas, 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
Instructions:
  • Brown the sausage in a large skillet until fully cooked, stirring often. Remove excess grease. In a 3 1/2 or 4-quart slow cooker, mix the cooked sausage with all ingredients except zucchini and cheese, stirring gently to combine.
  • Cover and let it cook on the Low setting for 7 to 9 hours to enhance the flavors and achieve a tender dish.
  • 30 minutes before serving, fish out and discard the bay leaf from the soup. Carefully fold in the zucchini, cover, and cook for an extra 30 minutes or until the zucchini is tender.
  • To plate, gently pour the soup into serving bowls and generously sprinkle with cheese on top.

Similar Recipes