This soup is so good!

Ingredients

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

Directions

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.