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Italian Sausage Soup

1 1/2 lbs. Italian sausage, sliced 1/2 inch thick
2 cloves garlic, minced
2 lg. onions, chopped
1 can (1 lb. 12 oz.) pear shaped tomatoes
1 pkg. (3 oz.) spaghetti sauce mix
3 cans beef broth, 14 oz. each
1 1/2 c. dry red wine
1 lg. green pepper, chopped
2 med. zucchini, sliced 1/4 inch thick
2 c. water
3 c. uncooked elbow macaroni
Grated Parmesan cheese

Brown sausage; set aside. Saute garlic and onion in sausage fat. In a large kettle, combine tomatoes, spaghetti sauce mix, beef broth, wine, green pepper, zucchini, sausage, garlic and onion. Simmer covered, 2 hours, stirring occasionally. Add 2 cups water and macaroni, simmer, uncovered an additional 30 minutes. Serves 8.

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