Italian Sausage Soup

In a 5 to 6 quart pan (non-stick if possible), combine onions, garlic and one cup broth.

Boil on high heat, stirring occasionally, until liquid evaporates and vegetables begin to brown, 10 to 15 minutes.

To deglaze, stir in 3 tablespoons water to release browned bits.

Cook, uncovered, until liquid evaporates and moisture begins to brown again, about 1 minute.

Repeat deglazing step 3 more times until mixture is richly browned. Lightly brown the sausage, pour off and discard the grease.

Add sausage and 1/2 cup more water to mixture.

Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.

Add remaining 4 cups broth.

Stir to loosen browned bits.

Then add wine, tomatoes (and their liquid), basil, sugar, bell pepper, zucchini and pasta.

Cover and bring to a boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes. Serve hot, with parsley, salt and pepper to taste.

If made ahead, let cool, cover and chill until next day.

Reheat to simmering. Serves 6.