Italian Sausage Soup
This is a wonderful winter soup. Don't scrimp on the Italian sausage. Buy the best you can find at a genuine Italian market if at all possible. I prefer the hot variety, myself.
1 ½ pounds good Italian sausage
2 cloves minced garlic
2 large onions, chopped
1 large can Italian-style tomatoes
3 cans beef broth
1 ½ cups dry red wine (or water)
½ tsp dry basil
3 tbsp chopped parsley
1 medium size green pepper, seeded and chopped
2 medium size zucchini, cut into 1/4 inch slices
grated Parmesan to garnish
Remove sausage casings and cut into ½ inch chunks. Cook until brown and then drain most of the fat. Add garlic and onions and cook until limp. Stir in tomatoes and their liquid. Add broth, wine, and basil, bring to a boil. Reduce heat and simmer covered 30 minutes. Add parsley, pepper, zucchini and simmer covered, stirring occasionally, another 30 minutes.
Can be made with various pasta (like bowtie pasta) or tortellini added. The original recipe called for cooking the noodles in the soup the last 30 minutes...but I never found that worked well. I recommend cooking them separately and re-heating in the soup just before serving.
Sprinkle with freshly grated Parmesan.
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