ITALIAN PIZZA SOUP (w) SAUSAGE Traditional Italian Seasoning
1 pound bulk Italian Sausage
1 medium onion, chopped
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
15 ounces cannellini beans, rinsed and drained
14 ½ ounces diced tomatoes, undrained
14 ounces pizza sauce
2 tablespoons Traditional Italian Seasoning
2 cans (14 ½ ounces each) beef broth
5 ounces Caesar salad croutons
Shredded mozzarella cheese
1. In a large nonstick skillet over medium-high heat, crumble sausage and cook until no longer pink. Add onion and peppers: cook until crisp-tender. Drain and transfer to a 6 quart slow cooker.
2. Add next 4 ingredients; pour in broth. Cook, covered, on low until the vegetables are tender, 6 to 8 hours.
3. Serve with croutons and sprinkle with cheese.