Pasta And Sausage Soup - cooking recipe

Ingredients

1 1/2 lb. hot or sweet Italian sausage, removed from casing and crumbled
3 medium green peppers, cut into 1/4-inch strips
2 medium onions, chopped
2 garlic cloves, minced
1 (28 oz.) can tomatoes, undrained
2 c. bow tie or elbow macaroni
1 Tbsp. sugar
1 Tbsp. Worcestershire sauce
6 c. chicken broth

Preparation

In a 5-quart Dutch oven or soup pot, brown the sausage.
Add the green peppers, onions and garlic, cooking until tender, stirring occasionally.
Add tomatoes and their juice, breaking up with fingers, macaroni, sugar, Worcestershire and the chicken broth.
Heat to boiling.
Reduce heat to low, cover and simmer to 1 hour, stirring occasionally.
Makes about 12 cups or 8 main-dish servings, 420 calories per serving.