Italian Sausage Soup

• 24 oz. hot Italian sausage, 1/4 inch slices
• 2 cloves garlic, minced
• 2 onions, chopped
• 1 (28 oz.) can whole tomatoes
• 1 1/2 c. dry red wine
• 4 c. beef broth
• 3/4 tsp. basil
• 3/4 tsp. oregano
• 3/4 tsp. fennel
• 3 Tbsp. fresh parsley, chopped
• 1 green pepper, chopped
• 2 zucchini, 1/4 inch slices
• 2 c. bow tie noodles
• salt and pepper to taste
• grated Parmesan cheese

1. In a large Dutch oven, cook sausage over medium heat until lightly browned (10 minutes). Remove from pan and drain all but 3 tablespoons fat from pan. Saute garlic and onion in sausage fat until transparent. Add sausage and cook 2-3 minutes, stirring constantly. Add tomatoes, breaking apart; add wine, broth, basil, oregano and fennel. Simmer, uncovered, for 45 minutes. Skim excess fat from top. Before serving add parsley, green pepper, zucchini and noodles. Simmer for 20 minutes, until noodles are tender. Add salt and pepper as desired. Serve with Parmesan cheese sprinkled on top. Serves 6-8.

hot italian sausage, garlic, onions, tomatoes, red wine, beef broth, basil, oregano, fennel, fresh parsley, green pepper, zucchini, noodles, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81961 (may not work)