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.
Serving
Suggestions
We found it too much for slow cooker. We did it on stove in large pot.
Originally Submitted
5/7/2017
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