Italian Sausage Soup - cooking recipe

Ingredients

1/2 lb. Italian sausage (sweet or hot)
2 large onions, chopped
2 cloves garlic, minced
5 c. beef broth
1 large (28 oz.) can tomatoes
1 1/2 c. dry red wine
1 Tbsp. dry basil
1 Tbsp. sugar
1 medium green bell pepper, chopped
2 medium zucchini, chopped
2 c. dry pasta bow ties
1/2 c. chopped parsley
salt and pepper to taste

Preparation

In a large quart pan, combine onions, garlic and one cup of broth.
Bring to a boil over high heat, uncovered, stirring occasionally, until liquid and vegetables start to brown, about 10 minutes.
To deglaze, add 3 tablespoons water and stir to loosen browned bits.
Cook until liquid evaporates and mixture begins to brown again, about 1 minute.
Repeat deglazing step about 3 times more or until mixture is richly browned.
Cut up sausage in quarter slices and stir in adding 1/2 cup more water.
Cook, stirring gently, until liquid evaporates and meat begins to brown, about 10 minutes.
Add remaining 4 cups of broth, stir to loosen browned bits.
Cut up tomatoes and then add with liquid to pot.
Add wine, basil, sugar, bell pepper, zucchini and pasta.
Bring to a boil over high heat.
Reduce heat, cover and simmer until pasta is tender to bite, about 15 minutes.
Put into serving bowl, sprinkle with parsley and season to taste with salt and pepper.