Italian Sausage Soup

Serves 6. 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 min. To deglaze, stir in 3 Tbsp water to release browned bits. Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 min. 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 min. Add remaining 4 cup 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 min. Serve hot, with parsley and salt and pepper.