Italian Sausage soup

I make this as well as garlic bread, pumpkin pie and hot apple cider every year of the first day of Autumn.


1 1/2 pounds Italian sausage (I use 1/2 hot Italian sausage)
2 cloves garlic
2 large onion
1 28 oz can Italian tomatoes
5 cups beef broth
1 1/2 cups water
1/2 tea basil
3 T parsley
1 medium green bell pepper, chopped and seeded.
2 medium zucchini cut into 1/2 inch slices
5 oz medium size bow shaped noodles.

In a five qt dutch oven over medium high heat cook sausage until lightly brown on the outside and no longer pink in the middle. Remove from pan with slotted spoon. add garlic and onions, cook stirring occasionally until onions are soft.

Stir in tomatoes, break up with spoon. Add broth, water, basil and return meat back to the pan. return to a boil cover and cook for 20 minutes, stir in parsley, green peppers, zucchini and pasta cover and simmer stirring occasionally until noodles are tender about 25 minutes.