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Related recipes: Fall, Garlic, Herbs, Italian, Main Courses, Onions, Pasta, Sausage, Soups, Summer Squash, Sweet Pepper, Tomatoes, Winter
Ingredients
1 onion, chopped
1/2 pound (225g) chicken Italian sausage, sliced or crumbled
1 quart (1L) chicken or vegetable broth
2 cloves garlic, minced
1 cup (240mL) red wine
2 cups (455g) tomatoes, canned, chopped or broken up with a spoon
1 tsp (1g) dried basil
1 medium green pepper, chopped
3 medium zucchini, sliced 1/2-inch (1.5cm) thick
1 cup (75g) pasta shells, uncooked.
Directions
Brown sausage in a non stick pan. Add onions and cook until they are translucent.
Transfer to a large heavy bottomed soup pot, and add chicken or vegetable broth, canned tomatoes, wine and basil.
Bring soup to a boil, stirring occasionally, then turn the heat down and cook for about 30 minutes.
Add green pepper, zucchini and pasta and cook for another 25 minutes. Season with pepper, and a sprinkling of Parmesan cheese if desired.
