1 lb. hot or sweet Italian sausage links
28 oz. can undrained tomatoes, cut up
14 1/2 oz. can chicken broth
8 oz. can tomato sauce
1 tsp. basil leaves
1 tsp. oregano leaves
16 oz. pkg. Green Giant frozen pasta accents
Garlic seasoning or creamy cheddar cheese
Grated Parmesan cheese

Bring sausage to a boil in 5 quart Dutch oven in 1/2 inch depth of water. Reduce heat; cover and simmer 10 minutes or until sausage is partially cooked; drain.

Slice sausage into 1/2 inch slices, return to saucepan. Add tomatoes, chicken broth, tomato sauce, basil, and oregano. Blend well. Bring soup to boil, reduce heat, cover and simmer 20 minutes, stirring occasionally.

Stir in pasta accents; cover and bring to a boil. Reduce heat. Simmer 3-5 minutes or until vegetables are crisp tender.

Serve with Parmesan cheese. 6 (1 1/2 cup) servings. I use the cheese frozen vegetables and pasta mixture.