SUSAN’S ITALIAN SAUSAGE SOUP Serves 6-8
1 ½ lbs. of Italian sausage, in ½ -inch slices
2 large onions, chopped
2 cloves of garlic, minced
28-oz. can of Italian-style tomatoes, with liquid
42-oz. can of beef broth, unsalted
1 ½ cups of dry red wine
½ tsp. of basil
2 cups of uncooked bow or shell pasta
2 medium zucchini, in ¼-inch slices
1 medium green pepper, seeded and chopped
3 TBS. of chopped parsley
5 oz. of Parmesan cheese, grated
Saute sausage in large kettle until lightly browned. Drain and discard fat. Add onions and garlic. Saute until onions are limp. Stir in tomatoes, breaking them into small pieces. Add broth, wine, and basil. Simmer for 30 minutes. Remove from heat. Cool, transfer to a large bowl, and refrigerate. Skim fat from surface and discard. Return soup to kettle. Stir in macaroni, zucchini, green pepper, and parsley. Simmer, covered, for 15 minutes, or until pasta and vegetables and tender-crisp. Serve with cheese.
This soup can be too dry on the second day. If so, add liquid then.