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Italian Sausage Soup

1 1/2 c. onions, coarsely chopped
1 1/2 c. celery, coarsely chopped
1 clove garlic, finely chopped
3 tbsp. olive oil
2 c. canned Italian tomatoes, drained and coarsely chopped or squeezed through fingers
1 c. tomato puree
6 c. chicken broth
1/2 tsp. oregano
1/2 tsp. basil
2 bay leaves
1/8 tsp. thyme
1/2 c. parsley, chopped
3 tbsp. sugar
1 1/4 lbs. Italian sausage, sauteed and drained
1 c. sm. pasta


Saute celery, onion and garlic until just barely tender in oil. Add tomatoes, puree and cooked sausage. Cook 10 minutes. Add broth, oregano, basil, bay leaves, thyme, parsley and sugar. Simmer 30 minutes. Add pasta and cook just until done. Serve with Parmesan cheese. Yield: 8-10 servings.

NOTE: Quantities of sausage or pasta may be varied according to taste and thickness of soup desired. Save juice from tomatoes to thin down if desired.


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