Slow Cooker Italian Sausage and Vegetable Soup

 

Wintertime is here!  It seems like the entire country is in a deep freeze this week.  Today was the day to bring out the slow cooker and make a big pot of soup.

This version was the result of having a well stocked freezer, fridge, and pantry.  Months ago, I had made a batch of chicken stock and today was the day it left the freezer.  I put the two quarts to "melt" in the slow cooker.  Of course, if you don't have homemade stock, store bought is perfectly fine.  I would suggest you choose a low sodium brand.

The surprise ingredient?  A 28 ounce jar of Prego Traditional Pasta Sauce.  If you don't have a large can of crushed tomatoes in your pantry, you just might have a jar of pasta sauce, right?  Of course, by using a jar of pasta sauce, all your seasonings are right there in the sauce.

Here are the ingredients:

2 quarts low-sodium chicken stock

1 - 28 oz. jar of our favorite pasta sauce

1 - 16 oz. package of mild Italian Sausage (casings removed)

2 cups chopped onion

2 cloves garlic, minced

2 cups chopped cabbage

2 cups fresh green beans, cut into bite sized pieces

3 small carrots, peeled and sliced into 1/4" pieces

1 - 14.5 oz. can diced tomatoes

1 - 14.5 oz. navy beans, rinsed and drained

1 - 14.5 oz. dark red kidney beans, rinsed and drained

1 - 14.5 oz. light red kidney beans, rinsed and drained

1 - 2 t. dried Italian seasoning

2 cups (packed) baby spinach

red pepper flakes and parmesan cheese for garnish

Set the slow cooker to high and add chicken stock and pasta sauce.

While that begins to heat, brown the sausage in a large skillet, over medium high, breaking apart with a wooden spoon.  When the sausage has cooked through, drain the fat and discard.

Add the sausage and the next 10 ingredients.  Stir well to get everything combined.

Place the lid on the slow cooker and let cook on high 2 - 3 hours.  

Stir in the baby spinach and set temperature to low and let cook another hour or so.  Taste and adjust seasonings by adding a little salt and pepper if you desire.

Ladle into bowls and serve with garlic bread.  Top with red pepper flakes and shredded parmesan cheese.