2 lb. bulk pork sausage
6 (14.5 oz.) cans chicken broth
2 large cans diced tomatoes
3 cloves garlic, minced
1 medium onion, chopped
6 oz. fresh sliced portabella mushrooms
1/2 tsp. basil
1/2 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
4 c. egg noodles

Fry the pork sausage; drain and place in stockpot. Sauté mushrooms, garlic and onion in small amount of olive oil until tender, then add to stockpot. Add tomatoes, chicken broth and seasonings to stockpot and begin to simmer. Cook noodles per directions and then add to stockpot. Simmer slowly until heated through. Soup will taste even better the next day.

Note: During Lent, substitute 2 pounds chopped potatoes for the sausage and use vegetable broth instead of chicken broth.