Pasta/Sausage Soup

• 1-1/2 pounds hot or sweet Italian sausage links
• 1 medium onion, chopped
• 1 medium green pepper, cut into strips
• 1 garlic clove, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 6 cups water
• 2 to 2-1/2 cups uncooked bow tie pasta
• 1 tablespoon sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chicken bouillon granules
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried thyme

1. Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion and green pepper in drippings until tender. Add garlic; cook 1 minute longer.
2. Return sausage to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.

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

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