Italian Sausage and Vegetable Soup

I was debating between soup and stew for this dish. It’s pretty hearty and even though there is a lot of chopping, its a snap to make thanks to the crock pot. Brent and I originally came across the idea for this recipe in a crock pot recipe booklet. You know, one of those little ones you find in the grocery line. We’ve made several adjustments to it, and it's one of our favorites. You’ll need a large crock pot for this.

Italian Sausage and Vegetable Soup

Serves 6

(print recipe)

*Vegetarian note: Omit the sausage and double up on the cannellini beans.

Ingredients:

- 5 Mild Italian Sausages, cooked and sliced into half-moons

- 2 14.5 oz un-drained cans of Diced Tomatoes with basil, garlic, and oregano

- 10 oz baby bella mushrooms, stems removed and quartered

- 3 medium zucchinis, sliced in ¼ inch thick half-moons

- 2 medium bell peppers, any color chopped

- 1 large onion, thinly sliced

- 1 15.5 oz can of cannellini beans, drained and rinsed
- 2 tablespoon minced garlic

- 2.5 teaspoons Italian Seasoning

- pinch of red pepper flakes

- 2 tablespoon tomato paste

- 1.5 cups of water

- S&P to taste
- small amount of sugar

Method:

1. In crock pot add all your ingredients and stir to incorporate.

2. Simmer on low for 5 ½ to 6 hours. Taste and add salt and pepper as needed. If too acidic, add a few pinches of sugar. 

Optional: Top with grated parmesan cheese or shredded mozzarella.