Slow-Cooker Easy Italian Sausage Vegetable Soup

Gluten Free
Health score
11%
Slow-Cooker Easy Italian Sausage Vegetable Soup
585 min.
7
246kcal

Suggestions


Warm up your kitchen and your heart with this delightful Slow-Cooker Easy Italian Sausage Vegetable Soup! Perfect for those chilly days when you crave something hearty yet healthy, this gluten-free recipe is a fantastic way to enjoy a medley of flavors and nutrients. With the rich taste of Italian pork sausage combined with fresh vegetables like carrots, zucchini, and potatoes, each bowl is a comforting hug on a plate.

What makes this soup truly special is its simplicity. Just toss all the ingredients into your slow cooker, set it, and let it work its magic while you go about your day. The aroma that fills your home as it simmers is simply irresistible, making it a perfect dish for family gatherings or cozy dinners. Plus, it’s packed with protein and fiber, ensuring that you stay satisfied and nourished.

Whether you’re serving it for lunch, dinner, or as a main course, this soup is versatile enough to please everyone at the table. And for those who love a little extra indulgence, a sprinkle of fresh Parmesan cheese on top adds a delightful finishing touch. So grab your slow cooker and get ready to enjoy a bowl of this delicious Italian-inspired soup that’s sure to become a family favorite!

Ingredients

  • 0.5 lb sausage meat italian
  • cup carrots fresh sliced
  • large baking potatoes peeled cut into 1/2-inch cubes
  •  garlic clove minced
  • 28 oz beef broth canned
  • 15 oz garbanzo beans drained canned
  • 14.5 oz canned tomatoes pasta-style undrained canned
  • 1.5 cups water 
  • 0.5 teaspoon seasoning dried italian
  •  bay leaves 
  • cup zucchini (2x)
  • 0.3 cup parmesan fresh grated

Equipment

  • bowl
  • frying pan
  • ladle
  • slow cooker

Directions

  1. Cook sausage in large skillet until no longer pink, stirring frequently.
  2. 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.
  3. Cover; cook on Low setting for 7 to 9 hours.
  4. 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.
  5. To serve, ladle soup into individual bowls.
  6. Sprinkle with cheese.

Nutrition Facts

Calories246kcal
Protein20.57%
Fat40.22%
Carbs39.21%

Properties

Glycemic Index
44.99
Glycemic Load
11.63
Inflammation Score
-9
Nutrition Score
16.37826078871%

Flavonoids

Luteolin
0.02mg
Kaempferol
0.05mg
Myricetin
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:245.9kcal
12.29%
Fat:11.27g
17.34%
Saturated Fat:3.75g
23.41%
Carbohydrates:24.72g
8.24%
Net Carbohydrates:19.48g
7.08%
Sugar:4.26g
4.73%
Cholesterol:25.76mg
8.59%
Sodium:950.83mg
41.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.96g
25.93%
Vitamin A:3281.68IU
65.63%
Manganese:0.77mg
38.69%
Vitamin B6:0.73mg
36.61%
Fiber:5.24g
20.95%
Potassium:732.57mg
20.93%
Vitamin B3:4.03mg
20.15%
Phosphorus:193.67mg
19.37%
Vitamin C:13.09mg
15.86%
Copper:0.31mg
15.26%
Iron:2.73mg
15.18%
Vitamin B1:0.22mg
14.71%
Magnesium:55.05mg
13.76%
Calcium:113.65mg
11.37%
Zinc:1.65mg
10.98%
Folate:41.15µg
10.29%
Vitamin B2:0.16mg
9.46%
Vitamin B5:0.85mg
8.5%
Vitamin K:8.32µg
7.93%
Vitamin B12:0.4µg
6.63%
Vitamin E:0.98mg
6.51%
Selenium:3.5µg
5%
Vitamin D:0.44µg
2.93%