Polish Italian Pasta Soup (No Beans) - cooking recipe

Ingredients

1 lb kielbasa or 1 lb mild Italian sausage
1 cup celery, diced
1/2 cup onion, chopped
5 garlic cloves, minced
5 (15 ounce) cans chicken broth
1 cup small shell pasta, uncooked (ditalini, small shells, etc)
1 (28 ounce) can diced tomatoes, undrained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes

Preparation

If using kielbasa, slice into 1/4 inch rounds; if using sausage, remove casings.
In a large dutch oven, cook and stir sausages over medium heat for about 10 minutes, or until done.
Meanwhile, boil water for pasta; cook pasta and drain.
Remove sausage with a slotted spoon; reserve drippings in pot.
Cook celery, onion and garlic in the same pot for about 5 minutes or until tender.
Drain off excess fat from pan.
Add chicken broth, herbs and red pepper to pot; bring to a boil and simmer for 10 minutes.
Add undrained tomatoes and sausage; heat through.
Ladle soup into bowls, add pasta to bowl of soup.