Sausage Soup

• 1 1/4 lb. Italian sweet sausage
• 1/4 c. water
• 3 small cans Swanson chicken broth
• 1 (16 oz.) can tomatoes, cut up
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. basil flakes, crushed
• 1/2 tsp. parsley flakes, dried
• 1/4 tsp. sugar
• 3 c. frozen mixed vegetables
• 2 c. small macaroni shells, cooked

1. In large, heavy pot, combine sausage and water.
2. Cover and cook over low heat 10 minutes.
3. Drain and cut into thin slices; return to pot.
4. Add remaining ingredients, except the macaroni and vegetables.
5. Cook, covered, over low heat for 45 minutes.
6. Add cooked macaroni and cook for 5 minutes.
7. Add frozen vegetables and cook for 5 minutes or until tender.
8. Stir occasionally.
9. Makes 9 cups.

italian sweet sausage, water, chicken broth, tomatoes, tomato sauce, basil flakes, parsley flakes, sugar, mixed vegetables, macaroni shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947417 (may not work)