This is another recipe I created by combining the best of other similar recipes. It makes a very hearty soup and is a good way to get your veggies.
2 lbs. Italian sausage, ground beef or ground turkey
1 large onion, chopped
1 clove garlic, minced
1 (28-oz.) can whole tomatoes (with liquid)
1 (15 oz.) can kidney beans (with liquid)
1 (12-oz.) can whole kernel corn (drained)
2 stalks celery, sliced (1 cup)
2 C shredded cabbage (1/2 head)
2 small zucchini, sliced (about 2 C)
1 C elbow macaroni or other pasta
3 C water (or vegetable broth)
1/2 C red wine or water (I use the red wine)
2 tsp. instant beef bouillon (omit if using vegetable broth)
1-1/2 tsp. salt
1-1/2 tsp. Italian Seasoning
Cook meat, onion and garlic until light brown; drain. Stir in tomatoes (with liquid), beans (with liquid) and remaining ingredients. Break up tomatoes with fork.
Heat to boiling; reduce heat, cover and simmer until pasta and veggies are tender, about 10 minutes.
Ladle into bowls; if desired, top with Parmesan cheese.