Italian Sausage Soup

1. 1

   In a 5 to 6-quart pan, cook onion and garlic in oil until soft.

2. 2

   Crumble sausage into pan, stirring with a fork to break it into smaller pieces.

3. 3

   Chop and remove the seeds from the green pepper and add it; cook until meat is well browned.

4. 4

   Dice tomatoes and add them with their juice to the pan.

5. 5

   Add broth, oregano, zucchini, parsley and vinegar.

6. 6

   Bring to a boil over high heat. When boiling, add pasta and cook, uncovered, until pasta and squash are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.