Best Italian Sausage Soup recipe

8 servings

1 1/2 pounds sweet Italian sausage

2 cloves garlic, minced

2 small onions, chopped

2 (16 ounce) cans whole peeled tomatoes

1 1/4 cups dry red wine

5 cups beef broth

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 zucchini, sliced

1 green bell pepper, chopped

3 tablespoons chopped fresh parsley

1 (16 ounce) package spinach fettuccine pasta

salt and pepper to taste

In a large pot, cook sausage over medium heat until brown.

Remove with a slotted spoon, and drain on paper towels.

Drain fat from pan, reserving 3 tablespoons.

Cook garlic and onion in reserved fat for 2 to 3 minutes.

Stir in tomatoes, wine, broth, basil, and oregano.

Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.

Cover, and cook on Low for 4 to 6 hours.

Bring a pot of lightly salted water to a boil.

Cook pasta in boiling water until al dente, about 7 minutes.

Drain water, and add pasta to the slow cooker.

Simmer for a few minutes, and season with salt and pepper before serving.