This soup is so good!
1 1/2 pounds sweet Italian sausage
2-4 cloves garlic, pressed
2 small onions, chopped
3 12.5 ounce cans whole peeled tomatoes, crush them by hand
1 1/4 cups dry red wine
4 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 zucchini, diced
2 Red bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach chesse stuffed tortellini
2 cups fresh spinach
salt and pepper to taste
Step 1: In a skillet, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
Step 2: Cook Peppers and onion in reserved fat for 2 to 3 minutes. Add tomatoes, wine, broth, basil, and oregano to slow cooker and stir in sausage, pressed garlic, zucchini, and parsley. Add peppers and onion.
Step 3: Cover, and cook on Low for 4 to 6 hours.
Step 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 along with fresh spinach. Simmer for a few minutes, and taste if needed season with salt and pepper before serving.