Italian Sausage Soup
|Mild italian sausage||1 1⁄2 Pound, cut into 1/2 inch thick slices|
|Garlic||2 Clove (10 gm), minced / pressed|
|Onions||2 Large, chopped|
|Canned pear shaped tomatoes||28 Ounce (1 Large Can)|
|Canned regular strength beef broth||43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each)|
|Dry red wine/Water||1 1⁄2 Cup (24 tbs)|
|Dry basil||1⁄2 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Green bell pepper||1 Medium, seeded and chopped|
|Zucchini||2 Medium, cut into 1/2 inch thick slices|
|Pasta bow ties||5 Ounce (Medium Size)|
|Grated parmesan cheese||3 Cup (48 tbs)|
In a 5-quart pan, cook sausage slices over medium-high heat until lightly browned on the outside and no longer pink inside; cut to test.
Remove from pan with a slotted spoon, drain on paper towels, and set aside.
Spoon off and discard all but 2 tablespoons of the drippings.
Add garlic and onions and cook, stirring occasionally, until onions are soft about 10 minutes.
Stir in tomatoes break up with a spoon and their liquid; then add sausage slices, broth, wine, and basil.
Bring to a full rolling boil; reduce heat, cover, and simmer for 20 minutes.
Stir in parsley, bell pepper, zucchini, and pasta.
Cover and simmer, stirring occasionally, until pasta is al dente 9 to 11 minutes.
Skim off and discard fat.
Ladle soup into bowls; pass cheese at the table to spoon over individual servings.