Ingredients
12
oz. Italian sausage (either ground or link)
8
oz can of chopped black olives
1/2
cup chopped green pepper
1/2
cup finely chopped mushrooms
2
tbsp grated Parmesan cheese, for topping.
herbs and spices as needed
*Depending on how thick you like your soup, you may want to add additional water. I recommend adding it a little at a time.
Directions
1.
Brown sausage over high heat. Meanwhile, pour the beef broth and the tomato sauce into the crock pot and whisk them together. Add the olives, green peppers, mushrooms, onions and garlic to the crock pot. If using link sausage, chop it into rounds before putting it into the crock pot. Turn the crock pot on to "high" for 4 hours or 8 hours on "low", stirring infrequently.
2.
When it is finished, the vegetables will be soft and it will have thickened up a bit. Add herbs and spices to taste and give it a good stir. At this time, you can sprinkle the Parmesan cheese over the top. You can also garnish with parsley or breadcrumbs as you like. Ladle into bowls and serve with warm bread or a crisp salad.
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