This hearty soup is the perfect antidote to a cold winter's night. For extra comfort, make a cheesy crostini accompaniment by topping thinly sliced baguette with grated cheddar and pop in a 375 degree oven until cheese is melted.
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.
Recipe Notes
Recipe from: Danter, Jennifer. "Smoked Sausage Minestrone." Canadian Living. November 2017.