Ski Soup - cooking recipe

Ingredients

1 lb sweet Italian sausage, bulk
1 cup onion, chopped
1 cup celery, chopped (warmed slightly in the microwave, about 1 minute)
2 cups cold water
1 (15 ounce) can tomato sauce
1 (15 ounce) can crushed tomatoes
2 (15 1/2 ounce) cans dark red kidney beans
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon season salt
2 teaspoons chili powder
1/3 cup brown sugar
1/2 lb ditalini, cooked per package instructions
1 cup warm water
3 tablespoons cornstarch

Preparation

Brown sausage in a 4 quart saucepan.
Add the onion and celery.
Simmer on medium heat until onion becomes soft; about 10 minutes.
Stir in the cold water, tomato sauce, crushed tomatoes, kidney beans, and Worcestershire sauce.
Add in garlic powder, black pepper, oregano, chili powder.
Stir in the brown sugar.
Simmer on low for 2-3 hours.
Wisk together the cornstarch and warm water until smooth. Pour into soup and stir until dissolved. Repeat until desired thickness.
Serve over cooked ditalini pasta.