Italian Sausage Soup
- 3/4 pounds sweet Italian sausage
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 (16 ounce) can diced tomatoes
- 1/2 cup dry red wine
- 2 1/2 cups beef broth
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 tablespoon italian seasoning
- 1 zucchini, sliced (or carrot)
- 1/2 bell pepper, chopped
- 3 tablespoons chopped fresh parsley
- 1 (4 ounce) package elbow pasta or cheese tortellini
- 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, bell pepper, (carrot, if using) and parsley.
Cover, and cook on Low for 4 to 6 hours.
Add zucchini.
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.
Serve with parmesan or mozzarella cheese sprinkled on and fresh corn bread.
NOTE: if not eating all soup in one sitting, don't add pasta to pot but to individual bowls. Pasta becomes soggy if sitting in soup for long time.