1(14.5 ounce) canfire roasted tomatoesI used a can of whole roasted cherry tomatoes
1(15 ounce) canTomato Sauce
1Green Pepperdiced
2sprigs Fresh Rosemaryoptional
½cupRoasted Red Peppersdiced
½cupOrzo Pastauncooked
1 15ouncecan White Beansrinsed and drained
2cupsBaby Spinachor chopped kale (optional)
½teaspoonSaltcheck for seasoning first, then salt to your taste
Instructions
Brown sausage and vegetables: Brown sausage in a skillet over medium heat. Remove to your crockpot. Add the onion, garlic, celery and carrots to the hot pan and cook until softened, about 3 minutes.
Deglaze the pan: Stir in the tomato paste and the Italian seasoning. Pour the white wine (or ½ cup chicken broth) into the pan and bring it to a boil, scraping the browned bits off the bottom of the pan. Take off the heat and transfer everything to the slow cooker, too.
Cook: Add the remaining ingredients EXCEPT for the white beans, orzo pasta and kale/spinach to the crock and stir well. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Finish the soup: Stir the dry orzo, white beans and spinach into the soup and cook on HIGH for about 15 minutes or until the pasta is done. Check for seasoning and add salt to taste, if necessary.