My aunt shared this dish for chicken and noodles with me. Her chicken and noodles are well-known, and everyone assumes that she cooks them from scratch. This dish is quick and simple to prepare.
| Prep Time: | 30 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ pounds sweet Italian sausage
- 2 cloves garlic, minced
- 2 small onions, chopped
- 2 (16 ounce) cans whole peeled tomatoes
- 1 ¼ cups dry red wine
- 5 cups beef broth
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 zucchini, sliced
- 1 green bell pepper, chopped
- 3 tablespoons chopped fresh parsley
- 1 (16 ounce) package spinach fettuccine pasta
- salt and pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 4 g |
| Protein | 21 g |
| Saturated Fat | 6 g |
| Sodium | 1609 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I cook alot of soups in the winter. This is just an excellent soup. Gleaming reviews for “extra” thoughts makes it even better many times!
I mistakenly got Italian sausage links instead of bulk sausage so I browned it and then cut it in chunks and threw it in the soup. I couldn’t find spinach fettuccine so I used edamame fettuccine (I know, right?) instead. It came out really good.
Absolutely delicious and easy, cold night with some good crusty bread! Only thing I added was a splash of Worcestershire, and more garlic!
This recipe was a hit with everyone, even the pickiest. I didn’t have enough canned tomatoes so I used a small can of mild Rotella.
I have made this so many different ways for years. I am FINALLY writing a review. First time, served for guests and followed the original recipe. These days, I mostly make it more heart healthy simply by using Italian chicken sausage. Often, I add spinach and (sometimes) omit noodles. Tonite- no noodles, added mushrooms and spinach, and just simmered on the burner for three hours. Everyone loves it. It always makes the whole house smell delicious.
I found it interesting that of all the photos attached to this recipe, none of them used fettuccini pasta. I guess that goes to say, that any kind of pasta, macaroni, or noodles can be used.
I can’t tell you how many times I’ve made this! Its my go to soup. I add an entire bottle of Merlot, and essentially double the recipe (bring to boil to dissipate the alcohol). I also add tortellini for my pasta and a beef bone broth for depth. Occasionally, I also split the sausage with sweet italian and one package of hot italian. Such an amazing soup!! ENJOY
I didn’t pre-cook anything, just tossed it all in, breaking up the sausage meat with my hands. I halved the pasta and used 2 lbs sausage. It was excellent!
This my favorite soup
My family and I enjoyed the soup and the flavor. I skipped the zucchini and subbed for black beans and corn to make a bit more substantial and kid friendly. Very yummy, was gobbled up
The soup is excellent! I use baby shells instead of spinach Noodles, and I throw in a bag of baby spinach
Delicious, used kale and tortellini! Family loved it!
Very good and quite easy to put together. Only had a pound of sausage, fine – my cans of tomatoes were 14.5 oz, fine – I accidentally put in 1 1/2 cups of wine, fine. I put in more seasonings and that was fine too. I think this soup has a lot of leeway for making it your own.
The recipe works better with elbows, mini shells or ditalini since it’s easier to fit on a spoon that way. Otherwise the soup has a nice flavor after the tomatoes are broken up in to bite size pieces and the pasta is switched to something spoon/soup friendly (NOT fettucine).
I have been making this for years I squeeze the tomatoes in the can to crush the a bit (pour the juice in the pot first). Or use two cans of diced tomatoes in juice. instead of canned whole tomatoes. Add about 1.5 tsp sugar in with the liquid to balance acid in the tomatoes. I use fresh basil at the very end, but use bottled oregano as fresh is too strong for me. Be sure to cool the pasta first or it will swell up beyond belief if you try to cook it in the soup (as well as in the leftovers, if there are any!). Top with Italian parsley and shredded Parmesan or Romano cheese when serving. This is my very most favorite homemade soup, and I have served it to guests on may occasions. You can also cook it on the stove top if you are pressed for time. If you have left-overs, put them in a covered dish in the refrigerator overnight, and skim off the solidified fat before reheating. Serve with crusty garlic bread and a salad. Don’t leave out the red wine. Use whatever you are drinking with dinner. Delicioso!!
I only used one onion, and increased the broth to 2 quarts because 1 pound of pasta soaked up all the liquid. It had pretty good flavor, but was not my favorite.
Replaced fettuccine with tortellini. Family enjoyed.
Absolutely amazing!!!
My family loves this soup. They can’t get enough and any leftovers are gone by the next day. I have added shredded cheese (Italian mix.) Just sprinkle over top of individual bowl allow it to melt a little & serve. I have changed the pasta almost every time I have made it Instead of whole tomatoes I use 15oz can of tomato sauce. A little less wine (personal preference ) & more beef broth. I exchange dried minced onions for sm onions . We do not use the peppers and I add the zucchini closer to the end. I have cooked it in slow cooker & on stove. Warm rolls are a must. Thanks so much for recipe!!
I found that I had to add more liquid the next day.
Excellent soup! Used zucchini, carrots and red pepper with shell pasta. Will definitely make again!