Italian Sausage Soup



2 lbs. Italian sausage (I prefer HOT, not mild)

1 onion, chopped

4 or 5 cloves of garlic, chopped or pressed

1 28-oz can Progresso crushed tomatoes

6 c. chicken stock or canned broth

1 1/2 c. dry red wine

1 tsp. fresh minced basil leaves

3 c. uncooked baby shell macaroni

2 c. shredded cabbage

3 Tbs. fresh parsley, chopped

6 oz. grated Asiago cheese



Cut sausage in 1/2 " pieces and saute in large pot until browned.

Drain off fat. Add onions and garlic and saute until onions are limp.

Stir in tomatoes. Add stock, wine and basil; simmer for 30 min.

Remove from heat. Cool in refrigerator. Remove fat from surface of

soup and discard. Heat soup and stir in cabbage and parsley. Cover

and simmer for 25 min. While it's simmering, cook macaroni in

separate pot for about 8 min. Drain macaroni and add to soup just

before serving, with cheese sprinkled on top. Serves 6 to 8.



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