Dairy-Free Recipes: Best Italian Sausage Soup | Submitted By: Perri Pender

1 1/2 pounds sweet Italian sausage2 cloves garlic, minced2 small onions, chopped2 (16 ounce) cans whole peeled tomatoes1 1/4 cups dry red wine5 cups beef broth1/2 teaspoon dried basil1/2 teaspoon dried oregano2 zucchini, sliced1 green bell pepper, chopped3 tablespoons chopped fresh parsley1 (16 ounce) package spinach fettuccine pastasalt and pepper to tasteIn 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. 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. Cover, and cook on Low for 4 to 6 hours. 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. Amount Per Serving  Calories: 285 | Total Fat: 16.6g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 285

Total Fat: 16.6gCholesterol: 33mgSodium: 1483mgTotal Carbs: 13.1g    Dietary Fiber: 2.4gProtein: 14.7g VIEW DETAILED NUTRITION
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