Italian Sausage Soup

Ingredients

 * 2 large onions, chopped
 * 2 cloves garlic, minced
 * 5 cups beef broth
 * 1 pound 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-inch thick
 * 2 cups dry bow tie Pasta, 1 1/2-inch size
 * 1/2 cup chopped parsley
 * salt and pepper

Directions

 * 1) In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
 * 2) Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10–14 minutes.
 * 3) To deglaze, stir in 3 Tbsp. water to release browned bits.
 * 4) Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute.
 * 5) Repeat deglazing step 3 more times until mixture is richly browned.
 * 6) Add Sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8–10 minutes.
 * 7) Add remaining 4 cup broth. Stir to loosen browned bits then add wine, tomatoes and their liquid, basil, Sugar, green pepper, zucchini and Pasta.
 * 8) Cover and bring to boil over high heat. Simmer until Pasta is just tender to bite, about 15 minutes.
 * 9) Serve hot, with parsley, salt and pepper. If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering.

Contributed by
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