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Slow Cooker Easy Italian Sausage Vegetable Soup

Garbanzos, zucchini, Parmesan, tomatoes, sausage--this easy recipe turns to classic Italian flavorings to create a satisfying soup.

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( 14 Ratings)

14 Ratings

5 Stars 50%

4 Stars 21%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 15 min
Total Time 9 hr 45 min
Servings 7

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 Chick Peas, 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

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Directions

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.
2 Cover; cook on Low setting for 7 to 9 hours.
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.
4 To serve, ladle soup into individual bowls. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

Baking potatoes have low moisture and high starch content. Known as russets or Idaho potatoes, they are characterized by their long, slightly rounded shape and rough brown skin.

A serving of this soup provides a good source of fiber.

Pick up a loaf of focaccia and warm it to serve with this chunky soup. For an easy dessert, warm apple pie filling and serve it over ice cream with a drizzle of caramel ice cream topping.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 220
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3g, 3% ),
Cholesterol: 20mg; 20%;
Sodium: 1000mg; 1000%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 6g 6% Sugars 4g 4% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 12%;
Calcium: 12%;
Iron: 16%;

Exchanges:

1 1/2 Starch;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 1/13/2013 2:31:01 PM REPORT ABUSE JHstarr14 said:

Rating:

I eliminate the potatoes and add frozen green beans. We love it with the green beans

This reply was: Helpful Inspiring

Posted 3/24/2011 3:19:09 PM REPORT ABUSE brittster15 said:

Rating:

this soup was great- I will make this again in the future for sure. Next time I am going to try adding a rice or noodle to the soup. the zucchini didn't add anything in my opinion and will probably leave this out next time.

This reply was: Helpful Inspiring

Posted 9/5/2010 1:55:00 PM REPORT ABUSE karaskitchen said:

Rating:

This recipe I must say is simple and delicious. My thanks to Vyper's suggestion to use white beans as a substitute for garbanzo beans. I added a half pound more pork sausage and used the white beans, adding fresh ground pepper and sea salt. A little more sausage gave the soup more substance and I think also enhanced the flavor. It turned out wonderful! With a loaf of focaccia and a side of spring salad, this meal was both light and filling. Fantastic!

This reply was: Helpful Inspiring