Time: 1 hour
Makes: 6 servings

Ingredients

1 pound of mild, hot, or turkey
Italian sausage remove from casings
1-1/2 cups of onion, chopped
1 tablespoon of olive oil
5 cups of chicken broth
1-28 ounce can of diced tomatoes in
juice
1 teaspoon of fresh basil, chopped
1 cup of elbow macaroni
salt and pepper to taste

Instructions

1. In a four to six quart stock pot, cook the sausage and the onion in the olive oil over medium heat for about ten minutes or until the onion turns transparent, stirring occasionally with a wooden spoon to crumble the sausage.
2. Add the chicken broth, tomatoes, the basil, and bring to boil. Add the macaroni, and salt and pepper to taste.
3. Reduce the heat to low and let the soup simmer for twenty-five minutes, partially covered, until the macaroni is tender. Serve hot.

Fresh baked bread goes well with this dish.