Sausage Zuppa (Sausage Soup)

• 1 1/2 lb. mild Italian sausage, cut into 1/2-inch lengths
• 2 cloves garlic, minced
• 2 large onions, chopped
• 1 large (28 oz.) can Italian style plum tomatoes
• 3 cans regular strength beef broth
• 1 1/2 c. dry red wine
• 1/2 tsp. crumbled basil leaves
• 3 Tbsp. chopped parsley
• 1 medium red, yellow or green pepper, chopped
• 2 medium zucchini, chopped into 1/4-inch pieces
• 2 c. cooked bow tie pasta

1. Make day before.
2. In a 5-quart large pot, cook sausage over medium heat until lightly browned.
3. Drain off fat.
4. Add garlic and onions; cook until limp.
5. Stir in tomatoes and juice, breaking into pieces.
6. Add broth, wine and basil.
7. Simmer, uncovered, for 30 minutes.
8. Cool, then chill.
9. The next day, skim off any fat. Reheat soup; add parsley, pepper and zucchini.
10. Simmer 25 minutes. Add hot bow tie pasta to soup bowls and ladle soup over. Sprinkle with Parmesan cheese.
11. Serves 8 to 10.

italian sausage, garlic, onions, italian style plum tomatoes, regular strength beef broth, red wine, crumbled basil leaves, parsley, red, zucchini, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97968 (may not work)