Super Simple Crock Pot Italian Sausage - Large Family Cooking
Another one of our favorite crock pot recipes! Recipes like these are my life hacks for clean eating with unprocessed food!
Ingredients:
8-12 large Italian Sausage
2 large onions, sliced
3 bell peppers, cut into strips
2 Tbsp extra virgin olive oil
sea salt
black pepper
dried oregano
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How to Make Italian Sausage Soup | Soup Recipes | Allrecipes.com
Get the recipe for Italian Sausage Soup at
In this video, we'll show you how to combine Italian sausage with vegetables, beef broth, and pasta to create a hearty soup. We'll make the soup in a slow cooker and add the cooked pasta during the last few minutes to keep it al dente.
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Italian Sausage Soup
Italian sausage kale soup recipe
How to make Italian soup:
1 pound sausage Mild Italian
1 clove garlic minced
2 cup chicken broth homemade
1 - 14.5 ounce Italian-style tomatoes
1 cup carrots cubed
1 - 14.5 ounce great Northern beans drained
1 medium zucchini cubed
2 cups kale rinsed and chopped
Parmesan Cheese
salt and pepper to taste
When YOU make Easy Italian Soup Recipe please tag us on @munchkintimeblog on Instagram, we would LOVE to see your creation!
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I Could Eat This Soup Every Day & Never Get Tired Of It! (Easy Zuppa Toscana Recipe)
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This is genuinely one of my absolute favorite soups of all time! I could eat this daily and never get tired of it (and some weeks, I have done just that lol). It's getting cold outside and if you're in the mood for soup, you've gotta give this one a try! Let's #makeithappen
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Shopping List:
1 lb hot or mild Italian sausage
1 onion diced
3 cloves minced garlic
6 cups chicken stock
1 cup heavy cream
5 slices bacon
2-4 russet potatoes
3 handfuls chopped kale
2 tbs better than bouillon roasted garlic
1/4 cup parmesan cheese
salt, pepper, garlic, onion powder, Italian seasoning, red pepper flakes
Directions:
In a large pot over medium heat, cook bacon. Remove bacon when finished and reserve for later.
Next, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
Add onion and roasted garlic base to the drippings in the pot and cook until soft, then add garlic and cook until fragrant, 1 minute more.
Add chicken broth and potatoes and cook until potatoes are tender, about 20 minutes. (Fork tender)
Stir in kale and heavy cream and bring to a boil. Then, reduce to a simmer and let cook until leaves are tender and bright green. Season with salt, pepper, garlic, onion powder, Italian seasoning, and red pepper flakes to taste. Garnish with shredded parmesan.