Italian Sausage Soup

In a 5-quart Dutch oven over medium-high heat, cook sausage slices until lightly browned on the outside and no longer pink inside when cut.

Remove from Dutch oven with a slotted spoon; drain on paper towels and set aside.

Spoon off and discard all but 3 tablespoons of drippings.

Add garlic and onions and cook, stirring occasionally, until onions are soft (about 5 minutes). Stir in tomatoes; break up with a spoon.

Add tomato liquid.

Add sausage slices, broth, wine and basil.

Bring to a full, rolling boil.

Cover, reduce heat and simmer for 20 minutes.

Stir in parsley, green pepper, zucchini and noodles.

Cover and simmer, stirring occasionally, until noodles are al dente (10 to 15 minutes).

Skim off and discard fat.

Pass cheese at table to spoon over individual servings.