Sausage and Vegetable Soup

This was the first of the entries in the Crockpot Contest that I tried that didn’t make it into the top 5.  This soup was delicious!!  I didn’t make it in the crockpot.  Just made it on the stove.  It was done in probably 45 minutes.  I’m sure you can do the crockpot too, I may hold out some of the vegetables until the last 45 minutes or so, but this soup is great for a rainy night like we had in LA this week!  Thanks Dan!

DAN’S SAUSAGE SOUP

1 1/2 lb Turkey Italian Sausage (Sweet preferred… but not necessary)
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans of whole peeled tomatoes
1/2 cup dry red wine
6 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped parsley
2 6 oz bags baby spinach leaves
salt/pepper to taste
Parmesan cheese for garnish

1. In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Wipe pan with paper towel.

2. Cook garlic and onion in cooking spray 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. Stir in spinach and cook for a few minutes, season with salt and pepper. Serve with 1/2 teaspoon Parmesan cheese.