Best Italian Sausage Soup

Recipe View In a large, heavy-bottomed pot or Dutch oven, brown the sausage over medium heat, breaking it up with a spoon as it cooks. (8-10 minutes). Remove the sausage with a slotted spoon and set aside, draining on paper towels. Reserve 3 tablespoons of fat in the pot; discard the rest.

Recipe View Add the minced garlic and chopped onions to the pot with the reserved sausage fat. Cook over medium heat until softened and fragrant, stirring occasionally (2-3 minutes).

Recipe View Stir in the crushed tomatoes, red wine, beef broth, dried basil, and dried oregano. Bring to a simmer, then return the browned sausage to the pot. Add the zucchini, bell pepper, and parsley.

Recipe View Cover the pot and reduce the heat to low. Simmer gently for at least 4 hours, or up to 6 hours, allowing the flavors to meld and deepen.

Recipe View About 30 minutes before serving, bring a large pot of lightly salted water to a boil. Add the spinach fettuccine pasta and cook according to package directions until al dente (6-8 minutes). Drain well.

Recipe View Stir the cooked pasta into the soup and simmer for a few minutes to allow the pasta to absorb some of the broth's flavor. Season with salt and freshly ground black pepper to taste.

Recipe View Serve hot, topped with grated Parmesan cheese, if desired.