Ingredients
1 pound bulk Italian sausage3 cans (28 ounces each) diced tomatoes, undrained3 cans (14-1/2 ounces each) beef broth2 pounds zucchini, diced2 medium green peppers, diced2 cups thinly sliced celery1 cup chopped onion2 teaspoons Italian seasoning1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon salt1/2 teaspoon sugar1/4 teaspoon pepper1/4 teaspoon garlic powder3 cups cooked macaroni
Preparation
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.
