This freezer to crock pot soup is nice and hearty, making it perfect for cold days. I also like that it is easy to adapt this spinach and sausage soup according to your preferences.
Spinach and Sausage Soup Recipe:
1 lb. ground Italian sausage (I prefer the spicy variety*)
24 oz. jar pasta sauce
19 oz. can white kidney beans, drained and rinsed
10 oz. chopped spinach, fresh or frozen
4 carrots, peeled and chopped
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup small pasta shells
Brown the ground sausage in a skillet. *If you can handle spicier food, I strongly suggest you use the spicy Italian sausage as it is so much tastier in this recipe.
Once the sausage has cooled, add it to a large resealable freezer bag. Pour in the pasta sauce, the drained white kidney beans, chopped spinach, chopped carrots, diced onion, minced garlic, and chicken broth. Remove excess air and seal.
Put the raw pasta in a medium resealable bag. Staple the bags together and freeze.
On cooking day, take the bag out of the freezer and thaw. Separate the bags and add the large bag to a slow cooker. Cook on low for 4-6 hours. Add the pasta in the last 20 minutes.
You can change up this recipe by using different types of jarred pasta sauce and determining which is your favourite flavour combination. I prefer to use fresh spinach but you can try it with either and see what your preference is.