Prepare for busy nights with Freeze-Ahead Slow-Cooker Italian Sausage Soup. This slow-cooker Italian sausage soup can be frozen up to three months in advance. Make a batch of this soup tonight so you're ready for the after-school chaos.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) Italian turkey sausage, casings removed
1 each green and red pepper, chopped
4 cups 25%-less-sodium beef broth
1 jar (650 mL) Classico Riserva Roasted Garlic Pasta Sauce
1/2 cup Kraft 100% Parmesan Aged Grated Cheese, divided
1/4 cup each flour and water
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
1 Tbsp. chopped fresh parsley
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How do I make it ?
Remove and discard casings from sausage links. Break sausage into small chunks; place in large freezer-weight resealable plastic bag. Add peppers, beef broth, pasta sauce and 1/4 cup Parmesan.
Remove excess air from bag, then seal bag tightly. Freeze up to 3 months.
Thaw soup overnight in refrigerator. Empty contents of bag into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Mix flour and water until blended. Add to soup; mix well. Cook on HIGH 15 min. or until slightly thickened.
Serve soup topped with shredded cheese, parsley and remaining Parmesan.
Kraft Kitchen Tips!
For a touch of heat, sprinkle crushed red pepper over individual servings of this satisfying soup.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 50 mg
Sodium 1020 mg
Carbohydrate 12 g
Fibre 3 g
Sugars 6 g
Protein 19 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.