Italian Sausage Vegetable Soup

• 1-1/3 cups uncooked elbow macaroni
• 2 pounds bulk Italian sausage
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) beef broth
• 1 jar (26 ounces) pasta sauce
• 1 can (15 ounces) sliced carrots, drained
• 1 can (14-1/2 ounces) Italian flat beans, drained
• 1 cup water
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• Grated Parmesan or shredded mozzarella cheese, optional

1. Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
2. Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

elbow macaroni, italian sausage, onion, garlic, beef broth, pasta sauce, carrots, italian flat beans, water, italian seasoning, basil, parmesan

Taken from www.tasteofhome.com/recipes/italian-sausage-vegetable-soup/ (may not work)