Easy italian sausage vegetable soup
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bulk Italian pork sausage |
| 1 | cup | Carrots; sliced |
| 1 | large | Baking potatoes; peeled, 1/2\" cubes |
| 1 | Clove garlic; minced | |
| 2 | cans | Ready-to-serve beef broth; 14 1/2 ounce |
| 1 | can | Garbanzo beans; drained |
| 1 | can | Pasta-style chunky tomatoes; 14 1/2 oz. undrained |
| 1½ | cup | Water |
| ½ | teaspoon | Dried Italian seasoning |
| 1 | Bay leaf | |
| 1 | cup | Zucchini; julienned |
| Fresh Parmesan cheese; grated | ||
Directions
Prep Time: 15 minutes (Ready in 7 hours 45 minutes) In large skillet, brown sausage; drain. In 3½ to 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
Cover; cook on low setting for 7 to 9 hours.
Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with cheese.
7 (1 ½-cup) servings
NOTES : Copyright 1998 The Pillsbury Company Recipe by: Pillsbury
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 24, 1998