Italian Sausage Soup
1 1/2 lbs. mild Italian sausage
2 cloves garlic (minced or pressed)
2 onions (large and chopped)
1 lb. 12 oz. can Italian tomatoes
42 oz. beef broth
1 1/2 c. dry red wine (can substitute water)
1/2 tsp. dry basil
3 tbsp. parsley (chopped)
1 green pepper (medium size)
2 zucchini cut into 1/4-inch thick slices (medium size)
5 oz. (about 3 cups) bow tie shaped noodles (medium size bow ties)
Grated Parmesan cheese (to taste)
Remove and discard sausage casings; cut sausage in 1/2-inch lengths. In a 5-quart Dutch oven, cook sausage over medium heat until it becomes slightly browned. Spoon off and discard all but 2 tbsp. of drippings. Add garlic and onions and cook, stirring occasionally, until limp (about 5 minutes). Stir in tomatoes and their liquid (break tomatoes with a spoon).
Add broth, wine, and basil. Bring to a boil; reduce heat and simmer. Stir occasionally for 30 minutes. Add parsley, pepper, zucchini, and noodles. Cover and simmer, stirring occasionally for about 25 minutes or until noodles are al dente. Pass Parmesan at the table.
This is an excellent soup and you will receive compliments galore on this wonderful and hearty stew.
Wabash Valley Family Favorites; Anna J. James