Easy Italian Sausage-vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 4 |
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This recipe originally came from a Pillsbury cooking pamphlet published several years back. It makes for a good autumn evening meal. Ingredients:
1/2 lb italian pork sausage (either sweet or hot) |
1 c carrots; sliced |
1 lg baking potato; cubed |
1 cl garlic; minced |
2 14 1/2-ounce can beef broth |
1 15 oz can chickpeas; drained |
1 14 1/2-ounce can pasta-style chunky tomatoes; undrained |
1 1/2 c water |
1 bay leaf |
1 c zucchini; diced |
1/4 c parmesan cheese; grated |
Directions:
1. Stir fry the sausage in large skillet until no longer pink. Drain.
2. In slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
3. Cover and cook on low setting for 8 hours.
4. Shortly before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
5. Sprinkle each serving bowl with cheese in the amount desired.
6. Note: I usually buy Italian sausage links and extrude the content into the skillet directly, discarding the casing. For variety you can cut-up a parsnip as a substitute for the carrot, or as an addition to the recipe.
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