So here is a funny story. I sat down to look through my cookbooks to get a meal to post today.  As I found something I wanted to share, I was a little overwhelmed.  Knowing I needed to go out and buy all of the ingredients to share, I knew I did not have the time.  While stressing,  I realized I had something cooking, that very moment in my Crockpot, Italian Sausage Soup .  It is healthy, family favorite and easy to throw together with a hectic schedule since I usually have most of the ingredients  in stock. 

• 1 15-ounce can of any beans you like, drained; I use Pinto
• 1 pound of lean sausage, your choice cut into bite size
• 1/2 medium onion, diced
• 1/2 medium carrot, diced
• 3 tablespoons olive oil 
• 2 garlic cloves, minced
• 1 15-ounce can diced tomatoes 
• 6 to 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and pepper 
• 1 cup small pasta
• grated Parmigiano Reggiano cheese 

My kids and my husband love, love, love sausage - - any kind of sausage, and the greasier the better to them.  However, they will get a healthier choice when I cook for them.  I like using deer sausage which is leaner and more flavorful especially when lucky enough to receive some from a friend, who is an avid hunter.

Here is the easiest part.  Throw everything into your Crockpot, even sausage precooked and cook 6-8 hours on low.

For the last hour, add your pasta and cook on high.  When pasta is tender, sprinkle with parmesan cheese and you are ready to go.

  This is a perfect meal on a cold night or a busy day when you don’t have time to stew in the kitchen.  It’s filled with lots of protein and fiber.  The carrots give one serving of a vegetable; however, you could add other vegetables such as zucchini or squash.  To add in a few more greens, I like to serve with a toss salad.

Italian Sausage Soup, it gives a kick to the name  soup and salad.