One of our latest soup endeavors was Italian Sausage Soup… A very rich soup (so we went with mild Italian sausage, I would not recommend going with anything spicier)
Cook in the crockpot for 5 1/2 hours before completing the next steps…
Cook for at least 30 minutes or until pasta is done and spinach wilted.
Italian sausage soup
1 pound mild Italian sausage, casings removed
1/2 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
4 cups hot chicken broth
1 tablespoon tomato paste
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup mini pasta shells*
bag (10 ounces) baby spinach leaves
Grated Parmesan cheese
salt to taste
Combine all meatball ingredients. Form into marble-size balls.
Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2-quart CROCK-POT® slow cooker. Add meatballs. Cover; cook on LOW 5 to 6 hours.
Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately.
Or use other tiny pasta, such as ditalini (mini tubes) or farfallini (mini bowties).