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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 10 |
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While visiting my sister-in-law, we had a delicious Italian soup at a local restaurant. We decided to duplicate it at home and came up with this recipe. The seasonings and types of tomatoes can be varied to suit your familyâs tastes. Ingredients:
1 pound johnsonville® mild ground italian sausage |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained |
1 can (14-1/2 ounces) italian diced tomatoes |
1 large carrot, chopped |
1 jalapeno pepper, seeded and chopped |
1-1/2 teaspoons italian seasoning |
1 teaspoon dried minced garlic |
1-1/2 cups cooked elbow macaroni |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic.
3. Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni. Yield: 10 servings (3-1/2 quarts).
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