Pasta-Sausage Soup

• 1 1/2 lb. hot or sweet Italian sausage
• 1 medium onion, chopped
• 1 medium green pepper, cut into strips
• 1 garlic clove, minced
• 1 (28 oz.) can tomatoes, chopped and 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

1. Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat.
2. Remove sausage and drain all but 2 tablespoons of the drippings.
3. Saute onion, pepper and garlic until tender.
4. Add sausage and all remaining ingredients.
5. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15 to 20 minutes.
6. Yield:
7. 3 quarts.

sausage, onion, green pepper, garlic, tomatoes, pasta, water, sugar, worcestershire sauce, chicken bouillon cubes, basil, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871253 (may not work)