Italian Sausage Soup

• 1/2 lb. Italian sausage or kielbasa
• 2 cloves garlic, minced
• 2 large onions, chopped
• 1 large can (28 oz.) tomatoes
• 3 (14 oz.) cans beef broth
• 1 1/2 c. red wine or water
• 1 tsp. basil
• 1 medium green pepper, chopped
• 2 medium zucchini, cut into 1/2-inch slices
• 5 oz. dry rotini (corkscrew) pasta
• grated Parmesan cheese

1. Slice sausage into 1/2-inch slices.
2. Cook in large pot, over medium heat, until browned.
3. Spoon off all but 2 teaspoons of drippings.
4. Add garlic and onions; cook until soft, 5 to 10 minutes.
5. Stir in tomatoes and their liquid, breaking up tomatoes with spoon.
6. Add broth, wine and basil.
7. Bring to boil.
8. Reduce heat and simmer, covered, 30 minutes.
9. Add parsley, pepper, zucchini and pasta.
10. Simmer, stirring gently, for about 25 minutes or until pasta is al dente.
11. Garnish with Parmesan cheese.

italian sausage, garlic, onions, tomatoes, beef broth, red wine, basil, green pepper, zucchini, rotini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456349 (may not work)