1/2 chicken
1 lb. sweet Italian sausage, cut in bite-sized pieces
2 cloves garlic, minced
1 bay leaf
1 lg. onion, chopped
4-6 plum tomatoes (fresh or canned), peeled
2 c. sliced mushrooms
1 sprig fresh rosemary
2 leaves fresh sage
Salt & pepper
1 (16 oz.) box pasta (elbow macaroni or quill shaped penne)

The day before serving: Place chicken and sausage in a pot and add water to cover; add garlic and bay leaf and bring to a boil. Simmer, covered, over low heat for 5-6 hours. Cool in refrigerator overnight.

The next day: Skim congealed fat and drain broth. Bone chicken and cut into pieces. Return broth and meat to pot; warm over medium heat. Add onions, tomatoes, mushrooms and spices; lower heat and cook 2 hours. Add more water if necessary.

Ten minutes before serving: Cook pasta al dente separately, drain, dish into individual serving bowls and ladle soup over it.

Makes 4-6 servings.