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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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We love this soup and it is easy to make. It is a stovetop recipe that I got out of one of my church cookbooks and adapted to use in my crockpot. Ingredients:
2 italian sausages, sliced |
2 cloves garlic, minced |
1 onion, diced |
1 carrot, chopped |
1 celery rib, chopped |
1 zucchini, sliced |
1 teaspoon basil |
1 teaspoon oregano |
1 (28 ounce) can tomatoes (diced) |
2 chicken bouillon cubes |
2 cups water |
1 (10 ounce) package spinach (optional) |
1 (19 ounce) can red kidney beans |
1/2 cup red wine (optional) |
3/4 cup macaroni or 3/4 cup rigatoni pasta, uncooked |
parmesan cheese or mozzarella cheese, grated |
Directions:
1. Saute the pepperoni/sausage, garlic, onion, carrot, celery, and zucchini in a non-stick pan.
2. Place the tomatoes, bouillon, water, spinach, kidney beans, basil, oregano, and wine into the crockpot and turn onto low.
3. Stir.
4. Add the sauted meat and vegetables to the crockpot and cook on low for 6- 8 hours.
5. Approximately 1/2 hour before you're ready to eat, put the 3/4 cup of uncooked noodles into the crockpot and stir into the soup.
6. Turn the crockpot to high for this last 1/2 hour.
7. If desired, sprinkle some of the grated cheese on top of the soup once it has been ladled into individual bowls.
8. (I grate the cheese into bowls and let everyone put as much or as little on they like).
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