Susan...I love cranberry cookies. Throw some chocolate chips in

and that is one of my favs too.
I have forgotten which recipes I have posted, so forgive me if I repeat
* Exported from MasterCook *
Italian Sausage Soup
Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- chopped
2 cloves garlic -- minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes -- broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper -- seeded and chopped
2 medium zucchini -- sliced 1/4" thick
2 cups dry bow tie pasta -- 1 1/2" size
1/2 cup parsley -- chopped
salt and pepper
In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes. To deglaze, stir in 3 tablespoons water to release browned bits.
Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.
Add remaining 4 cups broth. Stir to loosen browned bits., then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.
Serve hot, with parsley, salt and pepper.
(If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering).