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In a large skillet, saute onions, garlic and crushed red pepper in olive oil over medium heat, just until onions start to soften.
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Add sausage to skillet and brown, breaking up as it cooks.
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Transfer skillet contents to 6 quart slow cooker.
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Add canned tomatoes, breaking them up by hand or with kitchen shears before they go into the slow cooker.
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Add chicken broth, water, salt and pepper.
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Cook on high 3-4 hours or on low for 6-7 hours.
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30 minutes before serving, add beans and uncooked pasta.
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Continue cooking until pasta is tender.
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Once pasta is tender, stir in fresh spinach and top with freshly grated parmesan cheese.