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!

Recipe Summary

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

436 calories; protein 21g; carbohydrates 43.5g; fat 17.8g; cholesterol 33.4mg; sodium 1609.2mg. Full Nutrition
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Reviews (380)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2010
This is gooood!!! Most of the people on here that said it wasn't good substituted ingredients. I did have to use a different pasta... but still used spinach pasta, just a different noodle. It turned out great. Thank you Perri for your recipe. Read More
(332)

Most helpful critical review

Rating: 3 stars
09/12/2012
Italian vegetable soups (minestrone) lend themselves well to preparing with, and making use of, whatever vegetables you have on hand. Given Hubs and I are returning to Italy in a couple of days, this was very appropriate in more ways than just its name! In keeping with the utilitarian aspect of Italian soups I was lucky not to have to buy anything from the grocery store as I had zucchini, green peppers and fresh parsley in my garden. I also had Swiss chard, which was a fine addition. I removed the sausage from the casings and used a little less wine. This is hearty and flavorful and now that it’s prepared it will be a cinch to serve (again) with minimal clean-up whenever we are ready to sit down and eat. But I do have some criticisms of the recipe if prepared as written. First, using whole peeled tomatoes without crushing or chopping them wouldn’t work well. I don’t think you’d want or like a whole tomato (or two or three) in your soup bowl. Second, a pound of pasta is a LOT of pasta for this. Half that is plenty. And fettuccine is not a good choice for soup. I prepared this on the stove-top rather than the slow cooker, simmering for about an hour, then adding the zucchini the last 10 minutes, and finally the cooked pasta (I used shells and elbows to use up small amounts I had left of both) after that. Last but certainly not least, be sure to sprinkle your bowl of soup with freshly grated Parmigiano-Reggiano. Read More
(167)
504 Ratings
  • 5 star values: 346
  • 4 star values: 104
  • 3 star values: 32
  • 2 star values: 10
  • 1 star values: 12
Rating: 5 stars
12/05/2010
This is gooood!!! Most of the people on here that said it wasn't good substituted ingredients. I did have to use a different pasta... but still used spinach pasta, just a different noodle. It turned out great. Thank you Perri for your recipe. Read More
(332)
Rating: 5 stars
09/15/2003
This soup is unbelievable. I'm not a big soup fan, but it sounded like it'd be different and tasty - and it is. My 10 and 11 year olds had seconds and thirds (they didn't care for the zucchini - but they're kids!) Like some other reviewers, I thought there wasn't quite enough liquid, so I added about one more cup of beef broth and about 1/4 cup more of wine - just right for our taste. I also didn't use fettucine - thought it would be hard to consume in a soup, so instead I used spinach penne pasta - it was perfect. I made plenty so I gave some to neighbors and they all loved it. Thanks for the recipe. Read More
(240)
Rating: 5 stars
03/05/2007
Great but don't add too many noodles or they will soak up all the good juices and it turns into a stew. Break up the noodles also to make it easier to serve and eat. I also increased the basil. (After making this for the last couple of years, I have modified it a bit. I don't put in the pasta. Now I cook tortellinis separately and add into each bowl before ladling in the soup. Then I sprinkle with Parmesan cheese. Wonderful. Loved by all.) Read More
(239)
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Rating: 3 stars
09/11/2012
Italian vegetable soups (minestrone) lend themselves well to preparing with, and making use of, whatever vegetables you have on hand. Given Hubs and I are returning to Italy in a couple of days, this was very appropriate in more ways than just its name! In keeping with the utilitarian aspect of Italian soups I was lucky not to have to buy anything from the grocery store as I had zucchini, green peppers and fresh parsley in my garden. I also had Swiss chard, which was a fine addition. I removed the sausage from the casings and used a little less wine. This is hearty and flavorful and now that it’s prepared it will be a cinch to serve (again) with minimal clean-up whenever we are ready to sit down and eat. But I do have some criticisms of the recipe if prepared as written. First, using whole peeled tomatoes without crushing or chopping them wouldn’t work well. I don’t think you’d want or like a whole tomato (or two or three) in your soup bowl. Second, a pound of pasta is a LOT of pasta for this. Half that is plenty. And fettuccine is not a good choice for soup. I prepared this on the stove-top rather than the slow cooker, simmering for about an hour, then adding the zucchini the last 10 minutes, and finally the cooked pasta (I used shells and elbows to use up small amounts I had left of both) after that. Last but certainly not least, be sure to sprinkle your bowl of soup with freshly grated Parmigiano-Reggiano. Read More
(167)
Rating: 5 stars
09/05/2003
This is a wonderful soup and one I use very often for family and friends! Instead of the 16 ounces of fettucine I use 8 ounces of small seashell pasta or a bag of frozen O'Brien potatoes. Also instead of the zucchini I have used spinach or kale. Always a hit! Thanks for sharing. Read More
(93)
Rating: 5 stars
07/01/2006
MMMMM....This reminds me of a soup served by a popular Italian restaurant chain. This ia GREAT in the crock pot!!!! I remove casing from sausage use white wine instead of red (personal preference) and use cheese filled pasta. Our favorite addition is to sprinkle shredded mozzerella on top each serving and let it melt. Gooey and delish!!!! Dont forget the bread! Read More
(69)
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Rating: 5 stars
01/31/2003
Delicious! Since we like spicy food I used hot Italian sausage in place of the sweet. Next time I will follow another reviewer's suggestion and use elbow macaroni instead of fettucine. Even though I cut the fettucine noodles up they still made the soup hard to spoon up. Thanks for sharing Perri. Read More
(57)
Rating: 5 stars
08/10/2006
I have prepared this soup a few times for my family and it is such a hit with them. The only recommendation I would make would be to add less red wine because the full cup and a half required can be over-powering. Read More
(50)
Rating: 5 stars
02/01/2011
We absolutely LOVED this soup!! I made it last night and we're having it again tonight. We NEVER do that! I added one more cup of beef broth bag of spinach instead of zucchini and cheese tortellini which I cooked separately and spooned into bowls before covering with soup. This is a definite keeper! Oh - Also I used bulk Italian sweet sausage instead of links. So much easier to eat with a spoon! Read More
(49)
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