Italian Sausage Soup

Lou Ann Tooker

1 pound Italian sausage

1 cup chopped onions

2 cloves sliced garlic

5 cups beef broth

½ cup water

½ cup dry red wine (or water

2 cups tomatoes or 16 oz. can)

1 cup thinly sliced carrots

½ teaspoon basil

½ teaspoon oregano

1 (8 oz) can tomato sauce

1 ½ cups sliced zucchini

8 oz. small ravioli or noodles

3 T. chopped parsley

1 medium chopped green pepper

Grated parmesan cheese

In 5 quart Dutch oven, brown sausage (no casings).  Remove from Dutch oven and drain, reserving 1 Tablespoon drippings in Dutch oven.  Saute’ onion and garlic in drippings until tender.  Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.  Bring to boil.  Reduce heat and simmer uncovered 30 minutes.  Skim fat from soup.  Stir in zucchini, noodles, parsley and green pepper.  Simmer covered another 35 minutes or until noodles are tender.  Sprinkle parmesan cheese on top of each serving.  Makes 8 (1 ½ cups) servings.