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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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  • 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

SAVE ON THIS RECIPE!

LOCATION

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.

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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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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