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Slow-Cooker Easy Italian Sausage Vegetable Soup

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By Betty Crocker Kitchens
Updated Dec 26, 2014
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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
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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

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low setting for 7 to 9 hours.
  • Step 
    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.
  • Step 
    4
    To 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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