Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Italian Sausage Links, casings removed
- 1 Onion, diced
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
- 1 can Cento Cannellini Beans (15.5 oz), drained and rinsed
- 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 1 can Cento Pizza Sauce (15 oz)
- 1 tsp Cento Italian Seasoning
- 1 tsp Bellino Minced Garlic
- 1 can Cento Beef Broth (46 oz)
- 1 cup Fresh Basil Leaves
- 5 oz Croutons
- 8 oz Mozzarella Cheese
Directions
<b>Slower Cooker (6-8 hours)</b><p>
Heat oil in a skillet over medium heat and add sausage. Break apart and brown until the sausage crumbles. Add cooked sausage and all other ingredients (besides the cheese and croutons) to the slow cooker. Cook for 8 hours on low or 6 hours on high. Serving into dishes and immediately cover with cheese and croutons if desired. Serves 6-8.
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<b>Instant Pot (45-60 minutes)</b><p>
Heat oil in instant pot on sauté setting. Add the sausage and break apart until crumbled and browned. Add all other ingredients (besides the cheese and croutons) to the pot. Seal the lid and set the pot to Soup/Stew (30 minutes at high pressure). Allow the pressure to natural release or use quick release to save time. Serving into dishes and immediately cover with cheese and croutons if desired. Serves 6-8.
