Italian Sausage Soup

Ingredients

• 1‌1⁄2 lbs sweet Italian sausage
• 2 cloves garlic, minced
• 2 sm onions, chopped
• 2 16-oz cans whole peeled tomatoes
• 1‌1⁄4 C dry red wine
• 5 C beef broth
• 1⁄2 tsp dried basil
• 1⁄2 tsp dried oregano
• 2 zucchini, sliced
• 1 bell pepper, chopped
• 3 Tbs fresh parsley, chopped
• 16 oz (spinach) fettuccini
• Salt & Pepper, to taste

Directions

1. 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.
2. 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.
3. Cover, and cook on Low for 4 to 6 hours.
4. 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.