Description
A hearty and flavorful slow-cooked casserole featuring Italian sausage and a variety of vegetables, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, your choice)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Transfer the sausage to a slow cooker.
- In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Add the carrots, celery, red bell pepper, and zucchini. Cook for another 5 minutes, then transfer the vegetables to the slow cooker.
- Pour in the diced tomatoes and chicken broth. Stir in the oregano, thyme, paprika, salt, and pepper. Mix everything well.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld together.
- About 15 minutes before serving, stir in the frozen peas and let them heat through.
- Serve hot, garnished with fresh parsley.
Notes
- For a heartier dish, add 1 cup of cooked quinoa or rice during the last hour of cooking.
- Substitute the Italian sausage with turkey sausage or plant-based sausage for a lighter or vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg