Best Italian Sausage Soup

• 1 12 lbs sweet italian sausage
• 2 cloves minced garlic
• 2 onions (chopped)
• 32 ozs peeled tomatoes
• 1 14 cups dry red wine
• 5 cups beef broth
• 12 tsp dried basil
• 12 tsp dried oregano
• 2 zucchini (sliced)
• 1 green bell pepper (chopped)
• 3 tbsps fresh parsley (chopped)
• 16 ozs fettuccine pasta (spinach)
• salt
• pepper

1. 1
2. 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.
3. 2
4. 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.
5. 3
6. Cover, and cook on Low for 4 to 6 hours.
7. 4
8. 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.

sweet italian sausage, garlic, onions, tomatoes, red wine, beef broth, basil, oregano, zucchini, green bell pepper, parsley, pasta, salt, pepper

Taken from www.epicurious.com/recipes/member/views/best-italian-sausage-soup-51149041 (may not work)