Italian Sausage Soup

Ingredients

• 2 large onions, chopped
• 2 cloves garlic, minced
• 5 cups beef broth
• 1 lb Italian sausage
• 1 1/2 cups dry red wine
• 28 ounces Italian-style tomatoes, broken up
• 1 tablespoon basil
• 1 tablespoon sugar
• 1 medium green pepper, seeded and chopped
• 2 medium zucchini, sliced 1/4" thick
• 2 cups dry bow tie pasta, 1 1/2" size
• 1/2 cup parsley, chopped
• salt & pepper

Directions

1. 1

   In a 5-6 quart pan, combine onions, garlic and 1 cup broth.

2. 2

   Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 min.

3. 3

   To deglaze, stir in 3 Tbsp. water to release browned bits.

4. 4

   Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 min.

5. 5

   Repeat deglazing step 3 more times until mixture is richly browned.

6. 6

   Add sausage and 1/2 c. more water.

7. 7

   Stir gently until liquid evaporates and meat begins to brown, 8-10 min.

8. 8

   Add remaining 4 c. broth.

9. 9

   Stir to loosen browned bits.

10. 10

    Then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.

11. 11

    Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 min.

12. 12

    Serve hot, with parsley, salt and pepper.

13. 13

    (If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering).