Italian Sausage Soup

This soup is on the docket; maybe for next week.  I found this recipe a couple of months ago and then proceed to misplace it.  I think my mother in law will enjoy it as well.  I also think the kids will eat this soup; maybe with regular pasta instead of the spinach.  We'll see.

1 1/2lb. sweet Italian sausage
2 garlic cloves, minced
2 small onions, chopped
2 16oz. cans whole peeled tomatoes
1 1/4 C. dry red wine
5 C. beef broth
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tbsp. chopped fresh parlsey
1lb. package spinach fettucine pasta
salt and pepper to taste

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 tbsp.

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.