3 Italian sausages, removed from casing and sliced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 14.5 ounce (500 ml) diced tomatoes, with juices
4 cups vegetable stock
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (15 ml) ground fennel seed
1 tablespoon (15 ml) red pepper chili flakes
1 sprig fresh thyme
1 bay leaf
1 cup (250 ml) dry macaroni noodles
2 cups (500 ml) baby spinach
Salt, to taste
Pepper, to taste
Place Italian sausages, carrot, celery, garlic, canned tomatoes, vegetable stock, Worcestershire sauce, fennel, chili flakes,thyme, bay leaf, salt, and pepper to a 6-quart slow cooker. Stir to combine all ingredients.
Cover the slow cooker, set to Low and cook for 7 hours.
Add the macaroni, stir to incorporate into the rest of the soup. Cover lid, turn heat to High and cook for another 30 minutes or so, until the macaroni is near al dente.
When the macaroni is almost finished cooking, add the spinach. Cover slow cooker again and cook for another 15 minutes, until the spinach is wilted and the macaroni is fully cooked through. When adding the spinach, also take the opportunity to taste the soup and adjust any seasoning as needed.