Home All Recipes Appetizers and Beverages Bread Salad Soup Main Dish Side Dish Desserts Candy and Snacks Miscellaneous

1 1/2 lbs Italian sausage	2 medium zucchini
2 cloves garlic, minced	2 cups bow tie noodles
2 onions, chopped	Salt and pepper to taste
28-oz. can tomatoes	1/2 cup Parmesan cheese
6 1/2 cups beef stock	1/2 tsp dried basil
1 med green pepper	1/2 tsp dried oregano
3 Tblsp fresh parsley

Sausage should be mild to medium and cut in 1/4-inch slices. Seed and chop green pepper; slice zucchini 1/4-inch thick; parsley is optional. In 5-quart Dutch oven cook sausage until lightly browned--7-10 minutes. Remove sausage with slotted spoon. Drain all but 3 Tblsp fat from kettle. Add garlic and onion and saute for 2-3 minutes or until transparent. Add sausage and cook another 2-3 minutes, stirring constantly. Add tomatoes, stock, basil, and oregano and simmer uncovered for 30 minutes. You can refrigerate the soup overnight. Skim the fat. Reheat the soup before proceeding. Add parsley, green pepper, zucchini, and noodles. Simmer uncovered for 25 minutes or until noodles are al dente. Serve in deep bowls. Pass the Parmesan cheese in a separate bowl.