Spicy Zucchini Soup

• 1 lb. bulk Italian sausage
• 3 cans (28 oz. each) diced tomatoes, undrained
• 3 cans (14 1/2 oz. each) beef broth
• 2 lb. zucchini, diced
• 2 medium green peppers, sliced
• 2 c. thinly sliced celery
• 1 c. chopped onion
• 2 tsp. Italian seasoning
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. sugar
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 3 c. cooked macaroni

1. In a Dutch oven or soup kettle, brown and crumble sausage; drain.
2. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings.
3. Bring to boil.
4. Reduce heat; cover and simmer for 1 1/4 to 1 1/2 hours or until vegetables are tender. Add macaroni; heat through.
5. Yields 14 to 16 servings, 4 quarts.

italian sausage, tomatoes, beef broth, zucchini, green peppers, celery, onion, italian seasoning, basil, oregano, salt, sugar, pepper, garlic powder, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141600 (may not work)