Crock Pot Vegetarian Italian Soup

Crock Pot Vegetarian Italian Soup
Although this recipe is vegetarian, non vegetarians can use sausage and beef broth.
I refer to rough chopped in the recipe, I like my vegetables chunky.

This is a 6 Qt. Cast Iron Enamel Casserole

Large Crock Pot

2 TBS Olive Oil
1 1/2 pounds of Vegetarian Bulk Sausage ( I use Lightlife Gimme Lean Ground Sausage) I have also added 1 - 14 oz package of Tofurky Kielbasa Polish Style Vegetarian Sausage cut in 1" pieces and browned in Oil.
2 cloves of Garlic, minced
2 Onions, roughly chopped
2 - 16 oz cans of Diced Tomatoes, with juice
1 1/4 C Chianti or Hearty Burgundy Wine
5 C Vegetarian Beef Broth
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2- Zucchinis, roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper, roughly chopped
3 TBS Chopped Fresh Parsley
1 pound of Orechiette Pasta
1- 10 oz package of frozen chopped Spinach, thawed and squeezed dry in paper towels.
Salt and Pepper to taste

In a 6 Quart Cast Iron Enamel Casserole or a very large Stock Pot on medium heat:
Heat the Oil
Saute Sausage until browned.
Add:
Garlic
Onion
Cook for 2 minutes
Add:
Tomatoes
Wine
Broth
Basil
Oregano
Stir well.
Add:
Zucchini
Green Bell Pepper
Red Bell Pepper
Parsley
Pasta
Spinach
Salt and Pepper to taste
Mix well .

Transfer to a Slow Cooker .
Cook covered on low for 4 - 6 hours.

Enjoy!
Peace in the Kitchen!