So, here’s the truth, I started to get lazy with some of the REALLY easy crockpot recipes I have been prepping. This one took a *little* more time, about 15 minutes of prep, vs. the usual 5 – 10 for some of the other crockpot recipes I have been posting this fall.
Well, I’m glad I spent the extra 7 minutes preparing (haha) because this recipe is DELICOUS! I haven’t had a lot of soup yet this fall, and I was worried it wouldn’t be filling, but it was absolutely delicious!
Like other crockpot recipes, you get a lot of flexibility with this! You could add in other vegetables, like potatoes or carrots. You can also experiment with the spices. I like it the way it was made here, but you could add in some cumin or paprika to give it a little bit of an Indian flare.
The original recipes, I found again on Slender Kitchen (that’s twice this week!) also included Spinach. I actually forgot (whoops!) to add it – it probably would have been a great addition also! I tweaked it a little, their recipe was vegetarian and mine most definitely is NOT! (haha).
Makes about 6 servings!
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Ingredients:
- 6 Pack, Chicken Sausage (I used Asiago Cheese)
- 1 Yellow Onion, Chopped
- 2 Celery Stalks, Chopped
- 2 Cups Vegetable Broth (reduced sodium)
- 2 Cups Chicken Broth (reduced sodium)
- 1 Tsp Italian Seasoning
- 1 Tsp Himalayan Salt
- 1/2 Tsp Black Pepper
- 24 oz Can Diced Tomatoes
- 2 Cups White Mushrooms, Sliced
- 10 Oz. Package of Gnocchi
- Parmesan cheese to taste
Directions:
Add all ingredients to the crockpot EXCEPT for the Gnocchi, and stir to combine.
Turn Crockpot on Low, and cook for 4 – 5 hours.
Add in Gnocchi, cook for one additional hour, and serve! Top with Parmesan to taste!
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21 Day Fix Conversion
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- 1 Green
