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Slow Cooker Easy Italian Sausage-Vegetable Soup

BettyCrocker Recipe by

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. 7 (1 1/2-cup) servings

  • Prep Time 15 min
  • Total Time 9 hr 45 min
  • Servings 0


lb. bulk Italian pork sausage
cup sliced fresh carrots
large baking potato, peeled, cut into 1/2-inch cubes
garlic clove, minced
(14-oz.) cans beef broth
(15-oz.) can garbanzo beans or chickpeas, drained
(14.5-oz.) can pasta-style chunky tomatoes, undrained
1 1/2
cups water
teaspoon dried Italian seasoning
bay leaf
cup julienne-cut (2x1/8x1/8-inch) zucchini
cup grated fresh Parmesan cheese, if desired


  • 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

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

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.

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.

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