Pasta And Sausage Soup - cooking recipe

Ingredients

1 1/2 lb. hot or sweet Italian sausage links
water
3 medium green peppers, cut into 1/4-inch wide strips
2 medium onions, chopped
1 small garlic clove, minced
1 (28 oz.) can tomatoes
3 c. bow tie macaroni
1 Tbsp. sugar
1 Tbsp. Worcestershire
2 chicken flavored bouillon cubes or envelopes

Preparation

In 5-quart Dutch oven or saucepan over medium heat, heat sausages and 1/4 cup water to boiling.
Cover; simmer 5 minutes. Remove cover and continue cooking, turning sausages frequently until water evaporates and sausages are well browned, about 20 minutes.
Remove sausages to paper towels to drain.
Cut sausages into 1/4-inch thick slices.
In drippings remaining in Dutch oven over medium heat, cook green peppers, onions and garlic until tender, stirring occasionally.
Return sausages to Dutch oven; add tomatoes with their liquid, macaroni, sugar, Worcestershire, bouillon and 6 cups water.
Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes until macaroni is very tender, stirring occasionally.
Skim off fat from soup. Makes about 12 cups or 8 main dish servings.