Slow-Cooked Italian Sausage-Vegetable Soup

  1. 1. Brown sausage in large skillet. 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.
  2. 2. Cover; cook on low setting for 7 to 9 hours.
  3. 3. Remove and discard bay leaf. Gently stir in zucchini. Cover; cook on low setting for an additional 30 minutes or until zucchini is tender.
  4. 4. To serve, ladle soup into bowls; sprinkle with cheese.

italian pork sausage, carrots, baking potato, garlic, ready, garbanzo beans, pastastyle chunky tomatoes, water, italian seasoning, bay leaf, julienne, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/slow-cooked-italian-sausage-vegetable-soup-50164614 (may not work)

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