Italian Sausage Soup

• 1 1/2 lb. Italian sausage, in 1/2-inch slices
• 2 large onions, chopped
• 2 cloves garlic, minced
• 28 oz. canned Italian style tomatoes with liquid
• 42 oz. canned beef broth, unsalted
• 1 1/2 c. dry red wine
• 1/2 tsp. basil leaves, crumbled
• 2 c. uncooked bow or shell macaroni
• 2 medium zucchini (1/4-inch slices)
• 1 medium green pepper, chopped
• 3 Tbsp. chopped parsley
• 5 oz. Parmesan cheese, grated

1. In large kettle, saute until lightly browned.
2. Drain and discard fat.
3. Add onions and garlic.
4. Saute until onions are limp. Stir in tomatoes, breaking them into small pieces.
5. Add broth, wine and basil.
6. Simmer 30 minutes.
7. Remove from heat.
8. Cool; transfer to large bowl and refrigerate.
9. Skim fat from surface; discard.
10. Return soup to kettle.
11. Stir in macaroni, zucchini, green pepper and
12. parsley.
13. Simmer covered 15 minutes or until macaroni and vegetables are tender-crisp.
14. Serve with cheese.

italian sausage, onions, garlic, italian style tomatoes, beef broth, red wine, basil, shell macaroni, zucchini, green pepper, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1049490 (may not work)