Italian Sausage Soup

• 1 1/2 lb. mild Italian link sausage
• 1 (28 oz.) can Italian style tomatoes
• 1 tsp. dried basil
• 2 c. zucchini, cut in 1/4-inch slices
• 1 medium size green pepper, chopped (1 c.)
• pepper (optional)
• 1/4 c. chopped parsley
• grated Parmesan cheese
• 1 1/2 c. chopped onions
• 2 cloves garlic, minced
• 3 (14 oz.) cans beef broth
• 1 1/2 c. dry red wine or water
• 1/4 tsp. ground black pepper
• 1 1/2 c. tubular shaped macaroni (ditali, ditalini)
• salt (optional)

1. Remove and discard casings from sausage, cut meat into 1/2-inch lengths.
2. In heavy 5 or 6-quart saucepot or Dutch oven over medium heat, cook sausage until lightly browned, turning pieces frequently.
3. Spoon off and discard all except 1 tablespoon drippings.
4. Add onions and garlic, cook about 5 minutes until onions are tender but not browned, stirring occasionally.
5. Add tomatoes, breaking into small pieces with a spoon.
6. Add broth, wine, basil and black pepper; bring to a boil.
7. Reduce heat to low; cover and simmer 30 minutes.
8. Stir in zucchini, macaroni, green pepper and parsley.
9. Cover and simmer 30 minutes.
10. Stir in zucchini, macaroni, green pepper and parsley.
11. Cover and simmer about 20 minutes longer, or until pasta is of desired doneness, stirring occasionally.
12. Season to taste with salt and pepper, if desired.
13. Serve sprinkled with Parmesan cheese.
14. Makes 6 to 8 servings.

italian link sausage, italian style tomatoes, basil, zucchini, green pepper, pepper, parsley, parmesan cheese, onions, garlic, beef broth, red wine, ground black pepper, tubular shaped macaroni, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723666 (may not work)