Ingredients (my variations in italics):
1 lb. bulk hot Italian sausage
1 can (14.5 oz.) Italian stewed tomatoes (used 2 cans)
1 can (8 oz.) tomato sauce (I forgot to use this!)
1 cup frozen Italian vegetables (used 2 bags)
3/4 cup julienned green, sweet red and/or yellow pepper (chopped green)
1/4 cup chopped onion
1/4 cup white wine or chicken broth (used 3 cans chicken broth)
1 tsp brown sugar
1 tsp minced fresh parsley (didn't have)
1/2 tsp Italian seasoning (used 1.5 tsp.)
1/8 tsp salt (to taste)
1/8 tsp pepper (to taste)
Also added garlic pepper salt and white pepper to taste
Directions:
In large skillet, cook sausage over medium heat until no longer pink. Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender. Drain sausage; add to soup and heat through.
Recipe found in Simple & Delicious (Nov/Dec 2007) magazine.
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