Sausage Soup

• 1/2 lb. hot sausage
• 1 lb. sweet sausage
• 2 chopped onions
• 1 chopped green pepper
• 4 c. beef broth
• 1 1/2 c. red wine
• 1 (8 oz.) can tomato sauce
• 1 (28 oz.) can tomato puree
• 1 tsp. garlic powder
• 1 Tbsp. oregano
• 1 Tbsp. basil
• 1 Tbsp. parsley
• Salt and pepper to taste
• 1 (8 oz.) box cork-screw pasta
• Parmesan cheese

1. Remove skin from sausage.
2. Crumble and saute in a large pot until browned.
3. Drain.
4. Add onions and green peppers.
5. Saute until tender.
6. Add broth and wine, bring to a boil and add tomato sauce, puree, garlic powder, oregano, basil, parsley.
7. Salt and pepper to taste.
8. Bring to a boil.
9. Reduce heat and cook uncovered for 1 hour.
10. Pasta may be added the last 15 minutes.
11. If a thinner soup is desired, pre-cook pasta and add just before serving.
12. Serve with grated cheese.
13. Makes 6 to 8 servings.

hot sausage, sweet sausage, onions, green pepper, beef broth, red wine, tomato sauce, tomato puree, garlic powder, oregano, basil, parsley, salt, corkscrew pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141041 (may not work)