Fall is here, along with a busy schedule at my house, which means it’s time for crock pot cooking. One of my family favorites is Italian sausage soup . It is healthy 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.
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. Better, yet, prepare on the weekend for great left over’s throughout the week. 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.
Crock Pot Italian Sausage Soup, it gives a kick to the name soup and salad