Ingredients:
- 1-1/2 lbs. hot or sweet Italian sausage
- 1 med. onion, chopped
- 1 med. green pepper, cut into strips
- 1 garlic clove, minced
- 1 can (28 oz.) tomatoes, chopped, liquid reserved
- 2 to 2-1/2 c. uncooked bow tie pasta
- 6 c. water
- 1 tbsp. sugar
- 1 tbsp. worcestershire sauce
- 2 chicken bouillon cubes
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. salt
Instructions:
Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat.
Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion, pepper, and garlic until tender. Add
sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20
minutes. Yields: 3 quarts. This is a good soup for our area since we have many good sausage makers. The soup has a
rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another
macaroni product.
