Italian Sausage Soup

Cynthia Floyd's Recipe

1½ lb. Italian Sausage in 1 in. slices

2 Large Onions, chopped

2 Cloves Garlic, minced

28 oz. Canned Italian Style Tomatoes with Juice

42 oz. Canned Beef Broth

1½ c. Dry Red Wine

½ t. Basil Leaves, crumbled

3 c. Uncooked Bowtie or Shell Macaroni

2 Medium Zucchini in ¼ in. Slices

1 Medium Green Pepper, chopped

3 T. Parsley

5 oz. Parmesan Cheese, grated

In a large pan, saute sausage till lightly brown

Drain and discard fat.

Add onions and garlic, saute till translucent

Stir in tomatoes, breaking them into small pieces

Add broth, wine and basil, Simmer 30 minutes

Remove from heat, let cool

Transfer to large bowl and refrigerate

Skim the fat from surface, discard

Return to pan, stir in macaroni, zucchini, green peppers, and parsley.

Simmer uncovered 25 minutes

Serve with Cheese

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