This hearty crock pot sausage and spinach soup is perfect for a winter day.
1lb.ground Italian sausageI prefer the spicy variety*
24oz.jar pasta sauce
19oz.can white kidney beansdrained and rinsed
10oz.chopped spinachfresh or frozen
4carrotspeeled and chopped
1cupsmall pasta shells
Brown the ground sausage in a skillet.
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.