Crock Pot

4 Comments

Comment by Comycgyrl Collectibles on March 17, 2009 at 5:51pm

Best Italian Sausage Soup

SUBMITTED BY: Perri Pender PHOTO BY: KAITCH
"This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan!"

INGREDIENTS

* 1 1/2 pounds sweet Italian sausage
* 2 cloves garlic, minced
* 2 small onions, chopped
* 2 (16 ounce) cans whole peeled tomatoes
* 1 1/4 cups dry red wine
* 5 cups beef broth
* 1/2 teaspoon dried basil
* 1/2 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


DIRECTIONS

1. 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.
2. 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.
3. Cover, and cook on Low for 4 to 6 hours.
4. 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.

Comment by EmmaDear on June 11, 2009 at 1:49pm

Best Italian Sausage Soup


Yum! Comfort food.

We're going through our "June Gloom" here in southern California. Every day is overcast and cooler than usual.

I have plenty of nice zucchini ready to be picked and I'm going to use your recipe swapping the pasta for mashed potatos. It's a basic stew recipe but, I like the combination of beef broth, wine, whole tomato, oregano, bell pepper and zuchini. I'm going to play it by ear. I may add a tsp of tomato paste to make it hardier for the mashed potato.

Thank you Comycgrl Collectibles for submitting the recipe. I'll let you know how it went.

Comment by EmmaDear on June 20, 2009 at 7:11pm

Thank you Comycgyrl Collectibles for submitting the "Best Italian Sausage Soup" recipe!

It's a great, great recipe. I added my own zucchini (4 cups diced), a teaspoon of tomatoe paste and topped it off with parmesan.

I made the soup a day ahead of time and all ingredients were married fantastically. Boy is it a good dish. Your recipe is a keeper Comycgyrl Collectibles!

Thank you so much.

Emma Dear

Comment by mybookbarn on August 7, 2009 at 10:16am

Crockpot Chicken Enchilada
- 9 corn tortillas, 6-inch
- 1 can (12 to 16 ounces) whole kernel corn with peppers, drained
- 2 to 3 cups cooked diced chicken
- 1 teaspoon chili powder
- 1/4 teaspoon ground black pepper
-1/2 teaspoon salt, or to taste
- 1 can (4 ounces) chopped green chile peppers, mild
- 2 cups shredded Mexican blend cheese or mild Cheddar cheese
- 2 cans (10 ounces each) enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained

Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.
Serves 6 to 8.