SLOW COOKER VEGAN SAUSAGE & CREAMY POTATO SOUP
Hi everyone! Today we making a delicious slaw cooker soup, open this description box for more info!
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Soup
14.5 ounces vegan sausage (415g)
20 baby potatoes, halved (about 8.5 ounces/240g)
1/2 cup (46g) vegan parmesan
3 cloves garlic, roughly chopped
1/3 sweet onion, chopped (about 2.5 ounces/70g)
2 cups (480ml) low sodium vegetable broth
1 cup (240ml) water
2 to 3 bay leaves
Pinch black pepper and salt
2 cups (85g) spinach
Cashew Cream
1/2 cup (60g) cashews
1 cup (240ml) water
SLOW COOKER:
FIELD ROAST ITALIAN SAUSAGE:
FIELD ROAST APPLE SAGE SAUSAGE:
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Italian Sausage Soup (Slow Cooker)
This incredibly tasty slow cooker soup recipe is not only easy to make, it's good for you too! Full recipe below.
Brought to you by AllFreeSlowCookerRecipes. Visit for more great recipes and video tutorials.
Title song 'Cipher' by Kevin MacLeod under Creative Commons 3.0 licensing.
Prep Time: 10 minutes
Total Time: 2 hours 30 minutes
Level of Difficulty: Easy
1 lb ground Italian sausage
1 yellow onion, chopped
2 garlic cloves, minced
2 cans (14 oz) chicken broth
1 can (15 oz) cannellini beans, rinsed
2 cans (14.5 oz) Italian stewed tomatoes
2 cups fresh baby spinach
In a large skillet over medium heat simmer (stirring frequently) sausage, onion and garlic until fully cooked. Add mixture to 6 qt slow cooker insert followed by remaining ingredients, less spinach.
Cover and cook on high for 2 hours. Just before serving add spinach leaves and stir until wilted. Pleasant Tastings!
Fresh Dish Foodie: Slow Cooker Italian Sausage & Tortellini Soup
Warm up with this comforting, hearty soup that uses the slow cooker.
Get the full recipe here:
Italian ???????? sausage and rice one pot meal! #OnePotMeal #SausageAndRice
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Recipe
#OnePotMeal #ItalianSausage #sausageandrice
Italian Sausage Soup: with loads of veggies and noodles! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
1 pound Italian sausage (mild or spicy) casings removed
3 large carrots (peeled and diced)
1 medium onion (peeled and diced)
2 ribs celery (sliced)
1 red bell pepper (finely chopped)
2 teaspoons minced garlic
1 ½ teaspoons Italian seasoning
1 ½ teaspoons salt
7 cups low sodium chicken broth
1 ½ cups Ditali or another small pasta (dry)
1 cup fresh, chopped spinach
freshly grated Parmesan to serve
Instructions
In a large pot or dutch oven, add crumbled Italian sausage (remove casings if it has them), carrots, onion, celery and pepper. Cook and stir for 5 minutes or until sausage is browned and onions are translucent.
Stir in Italian seasoning, garlic and salt and cook 1 minute.
Add chicken broth, scraping the bottom of the pot well to remove any stuck on bits.
Bring to a simmer, reduce heat to medium, cover and cook for 10 minutes or until vegetables are nearly tender.
Stir in pasta and cook, stirring often, until pasta is cooked to desired doneness, about 10 minutes.
Stir in fresh spinach. Sprinkle with Parmesan if desired and serve.
Zuppa Toscana | Better Than Olive Garden #onestopchop
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Ingredients
6 oz bacon, chopped1 lb Italian Sausage, preferably spicy or hot1 medium head garlic, 6-8 large cloves, peeled and minced 1 medium onion, diced
6 cups chicken broth/stock, (48 oz)4 cups water, (32 oz)5 medium russet potatoes, peeled and chopped into 1/4 thick pieces1 kale bundle, leaves stripped and chopped (6 cups)
2 cups whipping cream
1 Tbsp Italian or garlic and herb seasoning Salt and black pepper to taste
Parmesan cheese to serve, optional
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