Italian Sausage Soup

• 6 cups beef stock
• 2 teaspoons steak sauce
• 1 tablespoon olive oil
• 1 1/4 lbs spicy Italian sausages
• 2 onions, chopped
• 1 green pepper, chopped
• 2 garlic cloves, minced
• 1 cup Burgundy wine
• 3/4 lb ripe plum tomato, diced
• 1 1/2 lbs zucchini, sliced
• 1 1/2 teaspoons dried sweet basil leaves
• 1 1/2 teaspoons dried greek oregano
• 1 tablespoon minced parsley
• 4 ounces bow tie pasta
• salt and pepper, to taste
• 6 ounces shredded monterey jack cheese

1. Combine beef stock and steak sauce in large soup pot. Bring to a boil, then simmer.
2. Meanwhile, in large skillet, heat oil and add sausage links. Fry until browned on all sides, turning often. Cool sausages and slice 1/4-inch thick. Drain all but 2 T. fat from skillet.
3. Add sausage slices, onions, green pepper, and garlic to skillet. Saute until onions are tender, but not browned. Add sausage mixture to stock mixture in soup pot.
4. Add wine, tomatoes, zucchini, basil, oregano, and parsley. Bring to a boil again. Add pasta and simmer until pasta is tender, about 12 minutes, stirring soup occasionally. Season with salt and pepper, then top with shredded cheese.
5. Note: Add more beef stock if a thinner soup is desired.

beef stock, steak sauce, olive oil, italian sausages, onions, green pepper, garlic, burgundy wine, tomato, zucchini, sweet basil, oregano, parsley, pasta, salt, cheese

Taken from www.food.com/recipe/italian-sausage-soup-447389 (may not work)