The soup made with leftover sausages from my uncle is the perfect addition to any dinner. After grilling it, chop it up and dump it in a soup with potatoes and you have got a match made in heaven. Oh my goodness, that sound absolutely delicious! I can’t believe how versatile this recipe is.
I mean, who doesn’t want a good meal for the picky eaters in the family? That’s just a great way to get them to eat and not have to worry about them. I definitely am keeping this one for my kids!
Ingredients
2 lbs whole baby potatoes
2 tbs Bertoli olive oil
16 oz. fully-cooked chicken sausage, sliced in 1-inch chunks
1 small yellow onion, sliced
1 yellow banana pepper, sliced
1 Roma tomato, quartered and sliced
1/4 cup fresh parsley, chopped
Instructions
Place baby potatoes in 4-quart slow cooker and drizzle with olive oil.
Toss well.
Add sausage.
Top with onion and pepper slices.
Add tomatoes.
Cover and cook on high for 4-6 hours or on low for 8-10, or until potatoes are tender.
Add fresh chopped parsley and stir.
Enjoy this easy, fuss-free dinner.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add some fresh veggies to this soup.
Thank you to Working Woman’s Food for this great photo.