Red Soup

Trent is hands down my harshest food critic. I love trying new recipes and have often found that I'll make something that I consider to be a success, but once I ask Trent what he thinks, he'll respond with, "I'm not sure if it should be moved into the rotation quite yet." However, this recipe for what we call "red soup" is perhaps his favorite thing for me to make, and he is typically not a fan of soup.

Because fall is in the air, I decided to make this tonight...I just love chopping up the vegetables and throwing them all together. My mom made this recipe up many years ago and it is a Whitney family favorite. So, for anyone who's interested, here it is:

2 pounds mild Italian sausage (take out of casing)
1 yellow onion, diced
2-3 cloves garlic, minced
3 28-ounce cans diced tomatoes
3-4 cans beef broth
1 cup red cooking wine
2 small zuchinni, sliced
2 yellow squash, sliced
1 medium green pepper, diced
3 tablespoons basil
3 tablespoons parsley
8 ounces bowtie pasta

Directions:
Cook onion and garlic in olive oil. Add sausage and cook. All all other ingredients except pasta. Simmer 2 hours. Add pasta 15 minutes before serving. Serve with fresh parmesan cheese and crusty bread.

FYI, this makes a TON of soup. When making it for just our family, I cut it in half and we still have leftovers.