Soups:

Italian Sausage Soup

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Ingredients

1-1/2 cups celery, chopped
1-1/2 cups onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
2 cans (28 ounces each) Italian tomatoes, drained
1 can (16 ounces) tomato puree
1-1/2 pounds Bob Evans Italian sausage, sauteed and drained
6 cups chicken broth
1/2 teaspoon oregano
2 bay leaves
1/2 teaspoon thyme
1/2 cup fresh parsley, chopped
3 tablespoons sugar
1 cup pasta shells
Parmesan cheese

Instructions

Saute celery, onions and garlic in olive oil until barely tender. Add tomatoes, puree and sausage; cook 10 minutes on medium heat. Add broth, herbs and sugar. Simmer 45 minutes. Add pasta and cook until pasta is done. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty bread or rolls.

Ann Dudgeon
Blue Grass, Iowa