Step 1

Brown the sausage in a Dutch oven or other heavy soup pot over medium heat until browned and no longer pink, breaking it apart as it cooks. Drain on a paper towel-lined plate. Set aside.

Step 2

Heat the olive oil in the Dutch oven or soup pot over medium-high heat. Add the onion, reduce heat to medium and cook for 3-4 minutes or until it begins to soften.

Step 3

Add the carrot and celery. Continue cooking for another 3-4 minutes or until tender.

Step 4

Add the red and green pepper and cook for 2-3 minutes then add the zucchini and cook for 2-3 minutes or until vegetables are very tender.

Step 5

Add the garlic and dry red wine and bring to a boil.

Step 6

Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning and crushed red pepper flakes.

Step 7

Transfer the cooked sausage back to the pot. Bring to a boil, reduce heat to low and cook uncovered for 10 minutes.

Step 8

Add the pasta and cook another 10 minutes or until the pasta is cooked through.

Step 9

Add the parsley and season to taste with salt and black pepper.

Step 10

Serve in bowls topped with Parmesan cheese.