Slow Cooker
Slow Cooker Chicken Sausage-and-Fennel Soup
Parmesan Polenta
Ingredients
- ½ lb sun-dried tomato chicken sausage links, casings removed
- ½ Tbsp olive oil
- 2½ cups low-sodium chicken broth
- 2 Roma tomatoes, seeded and chopped
- 1 fennel bulb, cored and chopped
- 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 and crumbly; 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
- 1 cup water
- 1 cup low-sodium chicken broth
- ½ cup polenta
- ¼ cup grated Parmesan cheese
Side Dish Instructions
- Bring water and broth to a boil in a large saucepan. Gradually add polenta, whisking constantly. Reduce heat to medium; simmer 20 minutes or until tender, stirring often. Stir in cheese.
- Remove from heat, and season with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
