Italian Sausage Soup

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 2 large onions, chopped
 * 2 cloves garlic, minced
 * 5 cups beef broth
 * 1 pound Italian sausage
 * 1½ 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 ¼-inch thick
 * 2 cups dry bow tie pasta, 1½-inch size
 * ½ 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 ½ cup more water.
 * 7) Stir gently until liquid evaporates and meat begins to brown, 8–10 minutes.
 * 8) Add remaining 4 cup broth.
 * 9) Stir to loosen browned bits then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
 * 10) Cover and bring to boil over high heat.
 * 11) Simmer until pasta is just tender to bite, about 15 minutes.
 * 12) Serve hot, with parsley, salt and pepper.
 * 13) If made ahead, let cool, then cover and chill up until the next day.
 * 14) Reheat to simmering.