Italian Sausage & Ravioli Soup

Ingredients
2 tablespoon olive oil
1 lb sweet Italian sausage without casing
1 medium onion chopped
1 to 2 tablespoons of chopped garlic
1 can of diced or crushed tomatoes
4 cups beef broth
½ cup red wine of your choice
2 zucchini sliced (approximately 2 cups)
12 oz cheese ravioli (alternately 1 cup dry macaroni)
salt to taste


Directions

1. Heat oil in a pot, add the sausage and onions and saute until sausage loses all pinkness and starts browning. Make sure to break up the sausage into bite-sized pieces.
   
2. Add the garlic and saute until fragrant (30 seconds or so).
   
3. Mix in the tomatoes and cook for about 5 minutes until they are cooked.
   
4. Add beef broth and bring to a boil.
   
5. Add red wine, zucchini and the ravioli (or the macaroni), stir in and bring to a boil. Reduce heat to simmer.
   
6. Cook until the pasta is done (about 10 minutes), adjust salt.
   

I used spinach-and-cheese ravioli. It worked fine, but I think just plain macaroni is going to work better.