Slow-Cooker Chicken Sausage-and-Fennel Soup
Chilled Cantaloupe Wedges
Ingredients
- 3 (3-oz) links sun-dried tomato chicken sausage, diced
- ½ Tbsp vegetable oil
- 2½ cups chicken broth
- 2 tomatoes, seeded and chopped
- 1 fennel bulb, cored and chopped (see note)
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp balsamic vinegar
Instructions
- Cook sausage in hot oil in a large skillet 8 minutes or until browned.
- Drain and transfer to a 3- or 4-quart slow cooker.
- Stir in broth, tomatoes, fennel, onion, garlic, oregano, salt and pepper.
- Cover and cook on LOW 6 to 8 hours.
- Stir in vinegar before serving.
Side Dish Ingredients
- ½ cantaloupe
Side Dish Instructions
- Chill cantaloupe; cut into wedges just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
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