Italian Sausage Soup
Prep: 20 minutes
Cook: 40 minutes
Makes: 6-8 servings
1 1/2 lbs. mild Italian sausage, cut into 1/2-inch slices
2 cloves garlic, minced or pressed
2 large onions, chopped
1 (28-oz.) can Italian seasoned tomatoes
3 cans beef broth
1 1/2 cups dry red wine (could use water)
1/2 teaspoon dry basil
3 tablespoons chopped parsley
1 medium bell pepper, seeded and chopped
2 medium zucchini, cut into 1/2-inch slices
3 cups dry pasta bow ties
Grated Parmesan cheese
Cook sausage in deep 5-quart saucepan over medium-high heat, stirring often until lightly browned. Lift out sausage with slotted spoon and set aside. Discard all but about 3 tablespoons of fat.
Add onions and garlic; cook over medium heat until onions are tender, about 5 minutes. Cut up tomatoes and add with their liquid to pan. Add sausage, broth, wine and basil. Bring to a boil, then reduce heat, cover and simmer 20 minutes. Stir in parsley, bell pepper, zucchini and pasta. Cover and simmer about 20 minutes longer, or until zucchini and pasta are done.
Garnish bowls of soup with cheese.