Slow Cooker Easy Italian Sausage Vegetable Soup

By Blondie

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

Details

Servings 1
Cooking time 585mins
Adapted from pillsbury.com

Preparation

Step 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.

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.