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Ingredients
3 Links mild Italian sausage, casings removed
3 Links hot Italian sausage, casings removed
Olive oil, for browning sausage
1 Small onion, diced small
1 Tablespoon fresh garlic, finely chopped
2 cups diced zucchini
4 (14 1/2 oz) Cans chicken broth, reduced slightly
3 Cups frozen slow-roasted tomatoes
Or
1 (28 oz) Can diced tomatoes with juice
1 - 2 Cups water
2 Teaspoons dried oregano
2 Teaspoons dried basil
Or
3 Tablespoons minced fresh basil
Fresh grated parmesan cheese for topping soup
Instructions
In a large skillet, brown the sausage. While sausage browns, combine chicken stock, roasted tomatoes, oregano, and basil in crockpot and turn it on LOW. When sausage is thoroughly browned, add it to crockpot.
Put onions in pan used to brown sausage and saut� for 3 to 4 minutes until starting to soften. Add minced garlic and cook 1 to 2 minutes more. Add onions and garlic to crockpot. Deglaze pan with 1 cup water and add to soup.
Cut ends off zucchini and cut lengthwise into fourths, then trim away all but 3/8� of white part to remove the seeds as they may get mushy. Cut zucchini strips into 1/2� slices. Add zucchini to crockpot.
Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
Taste soup for flavor and add second cup of water if needed. Stir in fresh basil if using and cook 5 minutes more. Serve soup with fresh grated parmesan cheese.