Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

We love this soup and it is easy to make. It is a stovetop recipe that I got out of one of my church cookbooks and adapted to use in my crockpot.

Ingredients Nutrition


  1. Saute the pepperoni/sausage, garlic, onion, carrot, celery, and zucchini in a non-stick pan.
  2. Place the tomatoes, bouillon, water, spinach, kidney beans, basil, oregano, and wine into the crockpot and turn onto low.
  3. Stir.
  4. Add the sauted meat and vegetables to the crockpot and cook on low for 6- 8 hours.
  5. Approximately 1/2 hour before you're ready to eat, put the 3/4 cup of uncooked noodles into the crockpot and stir into the soup.
  6. Turn the crockpot to high for this last 1/2 hour.
  7. If desired, sprinkle some of the grated cheese on top of the soup once it has been ladled into individual bowls.
  8. (I grate the cheese into bowls and let everyone put as much or as little on they like).
Most Helpful

4 5

Made a few deletions (red wine and zucchini) but otherwise prepared as directed. Turned out deliciously!

4 5

Tasty, simple and filling. A good recipe as it is, and easy to modify to suit your tastes. Thank you, KarenLV!

Rereading this recipe, I realized that I meant to write rotini noodles instead of rigatoni - of course, any noodles will do really. Also, you can use mild or hot Italian sausage - whatever you prefer!