Ingredients
| 1 lb. | bulk Italian sausage | | 3 cans (1-3/4 lb. each) | diced tomatoes, undrained | | 3 cans | beef broth | | 2 lbs. | zucchini, diced | | 2 | md. green peppers, diced | | 2 cups | thinly sliced celery | | 1 cup | chopped onion | | 2 tsp. | dried Italian seasoning | | 1 tsp. | dried basil | | 1 tsp. | dried oregano | | 1 tsp. | salt | | 1/2 tsp. | sugar | | 1/4 tsp. | pepper | | 1/4 tsp. | garlic powder | | 3 cups | cooked macaroni |
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Instructions
In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.
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