Slow-Cooker Easy Italian Sausage Vegetable Soup
Updated Dec 26, 2014
Garbanzos, zucchini, Parmesan, tomatoes, sausage--this easy recipe turns to classic Italian flavorings to create a satisfying soup.
Slow-Cooker Easy Italian Sausage Vegetable Soup
- Prep Time 15 min
- Total 9 hr 45 min
- Servings 7
- Ingredients 12
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
Make With
Progresso Broth
Instructions
-
Step1Cook 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.
-
Step2Cover; cook on Low setting for 7 to 9 hours.
-
Step3About 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.
-
Step4To serve, ladle soup into individual bowls. Sprinkle with cheese.
Nutrition
220
Calories
9g
Total Fat
14g
Protein
27g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 220
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 20mg
- 7%
- Sodium
- 1000mg
- 42%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 4g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 12%
- 12%
- Calcium
- 12%
- 12%
- Iron
- 16%
- 16%
Exchanges:
1 1/2 Starch;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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