Best Easy Italian Sausage Vegetable Soup Recipes

SLOW-COOKER EASY ITALIAN SAUSAGE VEGETABLE SOUP

Slow-Cooker Easy Italian Sausage Vegetable Soup image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h45m

Yield 7

Number Of Ingredients 12

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 Chickpeas, 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

Steps:

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.

Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 20 mg, Fiber 6 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1000 mg, Sugar 4 g

EASY ITALIAN SAUSAGE VEGETABLE SOUP

Easy Italian Sausage Vegetable Soup image

Easy crock pot soup that's tasty and filling. A real 'comfort' food on a cold and chilly day.

Provided by Marti Baxter @ctykty

Categories Pork

Number Of Ingredients 12

Ingredients

1/2 pound(s) italian pork sausage
1 cup(s) carrots, sliced
1 large baking potato, peeled and cut into 1/2 inch cubes
1 - garlic clove, minced
2 can(s) beef broth, 14 1/2 ounces
1 can(s) garbanzo beans, canned, drained
1 jar(s) chunky tomato pasta sauce
1 1/2 cup(s) water
1/2 teaspoon(s) dried italian seasoning, crushed
1 - bay leaf
1 cup(s) zucchini, sliced very thin
- parmesan cheese, grated

Steps:

In large skillet, crumble and brown sausage; drain.
In 3 1/2 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.