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To make the Slow Cooker Italian Sausage Soup, gather these ingredients: - 1 lb Italian sausage (mild or spicy, casings removed) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper, diced - 2 carrots, sliced - 2 celery stalks, chopped - 1 can (14.5 oz) diced tomatoes - 4 cups low-sodium chicken broth - 1 cup uncooked small pasta (like ditalini or shells) - 1 can (15 oz) cannellini beans, drained and rinsed - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving Each ingredient plays a key role in the flavor and texture of the soup. The Italian sausage infuses warmth and depth. The mix of fresh vegetables adds color and crunch, while the pasta brings heartiness. Diced tomatoes and chicken broth create a rich base. Cannellini beans provide creaminess and protein. Italian seasoning binds the flavors together. Remember to adjust salt and pepper to suit your taste. I love garnishing my soup with fresh basil and a sprinkle of Parmesan. It makes each bowl feel special. First, I brown the Italian sausage in a large skillet. I use medium heat to get a nice color. I break it up with a spoon as it cooks. This takes about 5 to 7 minutes. Once browned, I drain the excess fat. This keeps the soup light and tasty. Next, I transfer the browned sausage to my slow cooker. I add the chopped onion, minced garlic, diced bell pepper, sliced carrots, and chopped celery. Each of these veggies adds flavor and texture to the soup. I love the colors they bring to the dish. Now, I pour in the diced tomatoes along with their juices and the chicken broth. I stir everything to mix well. Then, I add the uncooked small pasta and cannellini beans. I also sprinkle in the Italian seasoning, salt, and pepper. It smells amazing already! I set the slow cooker to low heat. I let it cook for 6 to 8 hours, or on high heat for 3 to 4 hours. I check the pasta for doneness about 30 minutes before serving. If it needs more time, I keep it cooking. Once everything is tender and the flavors meld, I taste the soup and adjust the seasoning if needed. To boost the flavor, you can add more Italian seasoning. If you like heat, sprinkle in some red pepper flakes. Fresh herbs make a big difference. I love using basil and oregano. They add a fresh taste that elevates your soup. Check the pasta about 30 minutes before serving. It should be tender but not mushy. If it needs more time, keep it cooking. I recommend adding the pasta later in the cooking time. This keeps it from getting too soft. This soup pairs well with crusty bread. A nice salad on the side can balance the meal. For garnishing, sprinkle fresh basil on top. A little grated Parmesan cheese adds creaminess and flavor. Enjoy your warm bowl of soup with loved ones! {{image_2}} You can swap the Italian sausage for turkey or chicken sausage. These choices keep the taste but reduce fat. If you want a lighter option, try using plant-based sausage. For vegetables, zucchini or spinach can replace the bell pepper or carrots. They add great flavor and color. If you need gluten-free pasta, use rice or quinoa. Both options work well and keep the soup hearty. Want to bring some heat? Add red pepper flakes or a dash of cayenne. This adds a nice kick to your soup. You can also mix in different beans or legumes. Black beans or pinto beans are tasty options that add texture and protein. They make the soup even more filling and nutritious. To make a meatless Italian sausage soup, use lentils or mushrooms. Both will give you a meaty feel without the sausage. Add colorful veggies like bell peppers, squash, and kale. These will make your soup vibrant and healthy. You can still use the same spices and herbs. This way, you keep the Italian flavor alive in a vegetarian way. Store any leftover soup in an airtight container. Make sure it cools to room temperature first. Keep it in the fridge for up to three days. When reheating, pour it into a pot. Heat on medium until hot. Stir occasionally to prevent sticking. You can also use the microwave. Use a microwave-safe bowl and heat for 2-3 minutes, stirring halfway. To freeze the soup, let it cool completely. Use freezer-safe containers or bags. Leave some space for expansion. The soup can last up to three months in the freezer. When ready to enjoy, take it out and thaw in the fridge overnight. For quick thawing, place the bag in cold water. Reheat in a pot on low heat, stirring often, or microwave it. Enjoy the comfort of this soup even after months! You can store this soup in the fridge for up to three days. Just make sure to keep it in an airtight container. This helps keep the soup fresh. When you reheat it, stir well to blend the flavors again. Yes, you can make this soup ahead of time. It tastes even better the next day! Just let it cool before you store it in the fridge. This way, the flavors have more time to mix and develop. You can serve this soup with crusty bread or a fresh salad. Garlic bread is also a great choice. A sprinkle of grated Parmesan cheese on top adds a nice touch. Pairing it with a light wine can enhance the meal too. Absolutely! If you want to kick up the heat, use spicy Italian sausage. You can also add red pepper flakes or chopped jalapeños. Adjust the spice level to fit your taste. Yes, you can use different beans if you like. Kidney beans or black beans work well too. Just make sure to drain and rinse them before adding. This keeps the soup tasty and healthy. This blog post covered a delicious slow cooker Italian sausage soup. We discussed the key ingredients, step-by-step cooking instructions, and various tips to enhance your dish. I also shared storage info and answers to common questions. With these details, you can easily prepare this hearty soup. Experiment with different flavors or ingredients to make it your own. Enjoy the warmth and comfort this meal brings to your table. Happy cooking!

Slow Cooker Italian Sausage Soup

Warm up your evenings with this Hearty Slow Cooker Italian Sausage Soup! Packed with savory sausage, fresh veggies, and hearty pasta, this easy recipe is perfect for chilly nights. Simply brown the sausage, toss everything into the slow cooker, and let it do the work for you. In just a few hours, you’ll have a comforting bowl of deliciousness ready to enjoy. Click through now to explore this delightful recipe and bring Italian flair to your dinner table!
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Ingredients
  

1 lb Italian sausage (mild or spicy, casings removed)

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 carrots, sliced

2 celery stalks, chopped

1 can (14.5 oz) diced tomatoes

4 cups low-sodium chicken broth

1 cup uncooked small pasta (like ditalini or shells)

1 can (15 oz) cannellini beans, drained and rinsed

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

In a large skillet over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. Cook until nicely browned, about 5-7 minutes. Drain any excess fat.

    Transfer the browned sausage to the slow cooker. Add the chopped onion, minced garlic, diced bell pepper, sliced carrots, and chopped celery.

      Pour in the diced tomatoes (with juices) and chicken broth. Stir to combine.

        Add the uncooked pasta, cannellini beans, Italian seasoning, and season with salt and pepper.

          Secure the lid on the slow cooker and set it to low heat. Cook for 6-8 hours, or on high heat for 3-4 hours, until the vegetables are tender and the flavors meld together.

            About 30 minutes before serving, check the pasta for doneness. If it needs a bit more time, keep cooking until it reaches your preferred texture.

              Taste the soup and adjust the seasoning as needed.

                Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8