CrockPot Creamy Italian Sausage Soup with Pasta
Ingredients
1 pound Italian Sausage (cooked and crumbled)
1 medium Yellow Onion (diced)
6 large Carrots (peeled and sliced)
6 cloves Garlic (minced)
28 ounces Canned Fire Roasted Diced Tomatoes (with juices)
32 ounces Beef Stock
¼ cup Fresh Basil roughly chopped (or 1 tablespoon dried basil)
1 tablespoon Fresh Oregano roughly chopped (or 1 teaspoon dried oregano)
1 tablespoon Fresh Rosemary roughly chopped (or 1 teaspoon dried rosemary)
1 teaspoon Fennel Seeds
8 ounces Cream Cheese (softened at room temperature)
1 pound Farfalle Pasta
Directions
In a 6 quart or larger slow cooker combine all ingredients except the cream cheese and pasta.
Cover and cook on LOW for 6 to 8 hours or until the carrots are and onions are cooked through and tender.
During the last 30 minutes of cooking time bring a large pot of water to boil on the stove top and cook box of pasta according to the directions on box until pasta is al dente.
While pasta is cooking add cubed softened cream cheese to the soup in the Crock-Pot. Cover and let cook for 30 minutes.
Drain cooked pasta in a colander and add to the crock-pot. Stir everything together to distribute melted cream cheese and pasta evenly into soup.
Serve hot with crusty Italian bread to dip into soup and enjoy!
