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Italian Soup

1 1/2 lb. Italian sausage
1 1/2 c. onion, thinly sliced
2 cloves garlic, minced
1 (28 oz.) can tomatoes, cut into sm. pieces
3 cans beef broth
1 1/2 c. red wine
1 tsp. basil
1/4 tsp. pepper (optional)
2 c. sliced zucchini
1 1/2 c. tubular macaroni
1 med. green pepper, chopped
2 tbsp. parsley flakes


Brown chunks of sausage until brown and cooked through. In drippings, saute onions and garlic over medium heat for 5 minutes. In large pan, mix together can of tomatoes, beef broth, wine, basil, and pepper (if desired.) Add meat and onions to broth and simmer 30 minutes. Add zucchini, macaroni, green peppers and parsley flakes. Stir often until macaroni is cooked, about 20 minutes.


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