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Ingredients
| italian sausage: 0.5 lb |
| carrots (sliced): 1 cup |
| white potatoes: 1 whole potato (cut into 1/2-inch cubes) |
| garlic: 1 clove |
| soup - beef broth: 14 oz |
| canned chickpeas - garbanzo beans: 15 oz |
| pasta (spaghetti): 14.5 oz |
| water: 1 1/2 cups |
| Italian seasoning: 1/2 tsp |
| canned zucchini: 1 cup |
| parmesan cheese (grated): 1 cup (if desired) |
Slow Cooker Easy Italian Sausage-Vegetable Soup
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
7 serving(s)
Tags
- 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.
- Cover; cook on Low setting for 7 to 9 hours.
- 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.
- To serve, ladle soup into individual bowls. Sprinkle with cheese.