1 1/2 lbs. Italian sausage (hot or mild), cut into 1/2 inch slices
1 lg. onion, chopped
3 cloves garlic, minced
28 oz. canned Italian-style tomatoes with liquid
42 oz. beef broth
1 1/2 c. dry red wine
1/2 tsp. basil leaves, crumbled
3 c. uncooked bow or shell macaroni
2 med. zucchini, cut in 1/4 inch slices
1 med. green pepper, seeded and chopped
3 tbsp. parsley, chopped
5 oz. Parmesan cheese, grated

In large kettle, saute sausage until lightly browned. Drain and discard fat. Add onions and garlic. Saute until onions are limp. Stir in tomatoes, breaking them into small pieces. Add broth, wine, and basil. Simmer 30 minutes. Remove from heat.

Cool and transfer to large bowl and refrigerate. Skim fat from surface; discard. Return soup to kettle. Stir in macaroni and vegetables. Simmer covered about 25 minutes or until macaroni and vegetables are tender but crisp. (Check at 10 minute intervals to avoid over-cooking). Serve with cheese sprinkled on top.