Polish Italian Pasta Soup (No Beans)

• 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

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

kielbasa, celery, onion, garlic, chicken broth, shell pasta, tomatoes, dried basil, oregano, parsley, marjoram, rosemary, thyme, red pepper

Taken from www.food.com/recipe/polish-italian-pasta-soup-no-beans-143572 (may not work)