Sweet Italian Sausage Soup
Yields: 5 quarts
Olive Oil: 2 Tablespoons
Chopped Garlic: 1 Teaspoon
Diced Onion: 8 Ounces
Diced Green Peppers: 6 Ounces
Diced Red Peppers: 6 Ounces
Bulk Italian Sweet Sausage: 2.5 Pounds
Elbow Macaroni: 12 Ounce Raw/Dry Weight
Beef Stock: 3.5 Quarts
Rinsed 74/40 Tomato Fillets: One Pound
Fresh Chopped Oregano: 1 Tablespoon
Fresh Chopped Basil: 1 Tablespoon
Fresh Chopped Italian Parsley: 1 Tablespoon
Fresh Rosemary: 1 Teaspoon
White Pepper: 1 Tablespoon

Method: Heat oil and add garlic, onion, & peppers. Sauté for 2-3 minutes and add sausage meat. Sauté until sausage is cooked and then strain off excess fat and meat is finely broken up (I use a wire whip to break sausage into fine pieces like cooked ground beef). Return mix to heat and add the fresh spices and tomato fillets. (you can substitute dried spices but I prefer fresh) and mix well and sauté for 5 minutes. Add beef stock and white pepper to taste. Meanwhile boil off macaroni for 8 to 10 minutes in a separate pot and run under cold water to cool off when cooked. The soup should have a very hearty texture. Add cooked macaroni to hot soup at time of service in small batches so macaroni doesn’t get too soft and soak up the broth. Enjoy!