I thought about making this healthier and leaving out the Italian sausage.
Uh, that would have been a bad idea. The sausage was the star of this awesome soup.
This was super flavorful and a soup that I will make again and again. The only thing I would change is to have different noodles, I had small rings and they sorta disappeared.
Slow Cooker Italian Vegetable Soup
Adapted from Finding Joy in My Kitchen and An Oregon Cottage
1 lb. Italian sausage (I used mild ground)
4 cups beef broth
1/2 cup red wine (or more broth)
1 (15 oz) can diced tomatoes
1 (10 oz) Rotel tomatoes (or just another can of diced tomatoes)
1 onion, chopped
2 cloves garlic, minced
1 (15 oz) can garbanzo beans, drained and rinsed
2 cups chopped cabbage, chard, kale or spinach (I used leftover coleslaw mix)
2 carrots, diced
1 tsp. italian seasoning
1/2 tsp. black pepper
1 cup small pasta, macaroni or small shells (I used gluten free)
2 cups green beans, frozen
Salt to taste
If using uncooked sausage, cook it in skillet until brown, drain and transfer to the bowl of a large slow cooker. (I sauteed the onions and carrots briefly with the sausage). Combine the broth and the wine and pour over meat. Add the remaining ingredients except the pasta and green beans. Cover and cook on low for about 8 hours or high for 4 hours. Add the noodles and green beans and flip to high for about 30 - 40 minutes. Salt to taste (I didn't need any).
Total calories = 2350 calories
13 cups = 181 calories per cup
2 cups Italian Vegetable Soup + small salad = 415 calorie dinner
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.