Brown sausage, add onions, and cook until tender. Drain sausage. Add remaining ingredients, cook for 1 hour.
In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned. Drain fat. Add garlic and onion, cook until limp. Stir in tomatoes including liquid. Add broth, wine and basil. Simmer uncovered for 30 minutes. Cook and chill remove fat. Return to fire and add rest of ingredients (parsley, pepper, to taste, zucchini and noodles). Simmer covered about 25 minutes. Serve with Parmesan cheese on top.
Brown sausage, drain off fat. Add celery and cook 10 minutes. Add remaining ingredients except green pepper. Simmer, covered, 20 minutes. Add green pepper and cook, covered, 10 minutes. Makes 3 1/2 quarts. The tomatoes and zucchini create soup liquid. Serve with garlic buttered Italian bread and grated Parmesan cheese.
In a large saucepan, brown onion in oil until tender. Add remaining ingredients. Cover and simmer for 45 minutes.
Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat.
Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion, pepper, and garlic until tender. Add
sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20
minutes. Yields: 3 quarts. This is a good soup for our area since we have many good sausage makers. The soup has a
rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another
macaroni product.
Brown sausage stirring so that meat is in small pieces. Set aside. In large saucepan put water, potatoes, onion,
celery, broth and pepper. Cover and bring to a boil just long enough that the potatoes are tender, about 5 minutes.
Add sausage and 2 1/2 cups milk. In a jar with lid, shake the flour and remaining milk until blended. Stir into the
potato mixture, stirring constantly until mixture begins to boil. Add peas, simmer 3 minutes. Remove from heat, stir
in cheese until melted.
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of
water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in
cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk
into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir
in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used
