Italian Sausage Soup

1-1/2 lbs. hot or mild Italian sausage, 1/4 inch slices
2 cloves garlic, pressed or minced
1 large onion, sliced or diced
2 ribs celery, sliced or diced
2 qts. water (8 cups)
1 28-oz can S&W chunk tomatoes, undrained
1-1/2 cup dry red wine
5 cups beef stock/broth
green & red bell pepper, diced
1-2 each zucchini/crookneck/ patty pan squash any combination
2 cups bowtie pasta
2 tsp. Italian seasoning
Salt and pepper to taste
Freshly grated parmesan cheese

In 5 qt pot cook sausage over medium heat until lightly browned, 7-10 minutes. Remove sausage and drain all but 3 tbs of the fat from the pot. Add garlic and onion and saute for 2-3 minutes or until onion is transparent. Add sausage and continue to cook for another 2-3 minutes, stirring constantly. Add undrained tomatoes, wine, beef broth and Italian seasonings. Simmer uncovered 30 minutes. Skim excess fat, then add peppers, squash and pasta. Simmer covered for another 25 minutes or until pasta is al dente. Serve in deep soup bowls passing the parmesan!