14 1/2 oz. undrained 1 1/2 cups water 1/2 teaspoon dried italian seasoning 1 bay leaf 1 cup zucchini :
julienned fresh parmesan cheese -- grated Prep Time: 15 minutes (Ready in 7 hours 45 minutes) In large skillet, brown sausage; drain. In 3 1/2 to 4-quart slow cooker, combin e cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix. Cover; cook on low setting for 7 to 9 hours. Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with che ese. 7 (1 1/2-cup) servings NOTES : Copyright 1998 The Pillsbury Company By "Valerie Whittle" <catspaw@inetnow.net> on Feb 24, 1998.
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Recipe Italian Sausage Vegetable Soup
Recipe - Italian Sausage Vegetable Soup
INGREDIENTS:
●1 lb Italian sausage
●1 medium onion , finely chopped
●1 clove garlic , minced
●2 carrots , peeled/ diced
●2 small zucchini , diced
●1 green pepper , diced
●cup dry white wine
●5 cups chicken broth
●1 (28 ounce) can crushed tomatoes , in tomato puree
●1 teaspoon dried basil , crumbled
●teaspoon dried oregano
●salt
●freshly ground pepper
●cup uncooked orzo pasta (rice-shaped pasta)
●2 / 3 cup freshly grated parmesan cheese