For a cheesy crostini garnish, sprinkle toasted slices of baguette with shredded cheddar and bake in 375°F oven until cheese is melted.
- Prep time 10 minutes
- Total time 6 hours & 30 minutes
- Portion size 12 servings
Ingredients
Method
In slow cooker, combine sausage, carrots, celery, onion, parsley sprigs, bay leaves, Italian seasoning, pepper, broth and water; cover and cook on low until vegetables are tender, 6 to 8 hours.
Discard parsley and bay leaves; using slotted spoon, transfer sausage to cutting board. Add red pepper, peas and pasta to slow cooker; cover and cook on high until red pepper is tender and pasta is al dente, 15 to 20 minutes.
Meanwhile, slice sausage crosswise into rounds; return to slow cooker. Ladle soup into bowls; sprinkle with chopped parsley (if using). Serve with crusty bread or cheesy crostini.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 744 mg
- Sugars 8 g
- Protein 25 g
- Calories 336
- Total fat 10 g
- Potassium 593 mg
- Cholesterol 51 mg
- Saturated fat 4 g
- Total carbohydrate 37 g
%RDI
- Iron 14
- Folate 18
- Calcium 6
- Vitamin A 70
- Vitamin C 125
