Best Italian Sausage Soup

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.

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.