Start by preheating a large soup pot over medium-high heat and add a drizzle of cooking oil. Once heated, add in the Italian sausage, breaking it into smaller pieces. Fry the sausage for about 8 minutes, until it’s well browned all over. As the sausage cooks, use a spatula to break it up into small bits. Remove the browned sausage from the pan and set it aside.
Into the pot, add a few tablespoons of butter, the onion, carrots and celery. Reduce the heat to medium and sauté the mixture for 7 to 9 minutes, until the onion is translucent and tender. Add in the minced garlic and cook for another minute.
Next, pour in the red wine to deglaze the pan and cook until most of the liquids are evaporated. Return the sausage into the pot and add the diced tomatoes and tomato paste.
Add all the seasonings and herbs: salt, pepper ,thyme, rosemary, basil, oregano, and paprika. Stir everything together with a spatula until well combined.
Cooking the Soup:
Add the vegetable or chicken broth. For a thinner soup, add an additional 2 to 3 cups. My recipe yields a thicker and chunkier soup. Stir everything together and bring the soup to a boil over high heat.
Reduce the heat to low, cover and let the soup simmer for 30 minutes to 1 hour. The longer, the better for more flavor. Stir the soup every 10 to 15 minutes.
After simmering, add the pasta and cubed zucchini. Cover and continue cooking, now over medium heat, for another 20 minutes, until the pasta is cooked. During the last 5 minutes, stir in the drained and rinsed beans. Sprinkle with chopped fresh parsley at the end.
Serve the soup with finely grated parmesan cheese on top and sprinkling of fresh chopped parsley. A side of toasted baguette or garlic bread completes the dish!
Leftover soup should be stored in the refrigerator. Reheat the soup on the stove top over medium heat until simmering.