So here is a funny story. I sat down to look through my cookbooks to get a meal to post today. As I found something I wanted to share, I was a little overwhelmed. Knowing I needed to go out and buy all of the ingredients to share, I knew I did not have the time. While stressing, I realized I had something cooking, that very moment in my Crockpot, Italian Sausage Soup . It is healthy, family favorite and easy to throw together with a hectic schedule since I usually have most of the ingredients in stock.
- 1 15-ounce can of any beans you like, drained; I use Pinto
- 1 pound of lean sausage, your choice cut into bite size
- 1/2 medium onion, diced
- 1/2 medium carrot, diced
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 15-ounce can diced tomatoes
- 6 to 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper
- 1 cup small pasta
- grated Parmigiano Reggiano cheese
My kids and my husband love, love, love sausage - - any kind of sausage, and the greasier the better to them. However, they will get a healthier choice when I cook for them. I like using deer sausage which is leaner and more flavorful especially when lucky enough to receive some from a friend, who is an avid hunter.
Here is the easiest part. Throw everything into your Crockpot, even sausage precooked and cook 6-8 hours on low.
For the last hour, add your pasta and cook on high. When pasta is tender, sprinkle with parmesan cheese and you are ready to go.
This is a perfect meal on a cold night or a busy day when you don’t have time to stew in the kitchen. It’s filled with lots of protein and fiber. The carrots give one serving of a vegetable; however, you could add other vegetables such as zucchini or squash. To add in a few more greens, I like to serve with a toss salad.
Italian Sausage Soup, it gives a kick to the name soup and salad.