Sausage Soup
1 pound Italian sausage
2 onions, chopped
1 (28 ounce) can whole peeled tomatoes with juice
6 cups chicken broth
2 tsps dried basil
2 cups bow tie pasta
1/2 tsp garlic salt
1 cup chopped celery
1 cup chopped carrots
1 1/2 cups shredded cabbage
In a soup pot, cook sausage over medium heat until no pink remains.
Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until
onions are soft.
Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir
in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender.
Season with garlic salt. Serve.
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