1 1/2 lbs. sweet Italian sausage (remove casings)
1 1/2 c. chopped onion
2 garlic cloves, minced
1 can (28 oz.) Italian style tomatoes
3 cans (14 oz. each) beef broth
1 1/2 c. water
1 tsp. basil leaves
1/4 tsp. pepper
2 med. zucchini, sliced
1 med. green pepper, chopped
1/4 c. chopped parsley

Form sausage into 1 inch balls. Brown in heavy 6 quart pan over medium heat. Discard all but 1 tablespoon drippings. Add onions and garlic. Cook and stir about 5 minutes until onions are tender. Add tomatoes, breaking with spoon. Add broth, water, basil and pepper. Cover and simmer 30 minutes. Add remaining ingredients, simmer 20 minutes.

Cook 1 1/2 cups Ditalini according to package directions.

Place a scoop of cooked pasta in each bowl, add soup. Season with Parmesan cheese. Serve with crusty Italian bread and a tossed salad.