1 lb. mild or hot Italian sausage
1 lg. onion, chopped
3 (12 oz.) cans Campbell's chicken broth
3 (12 oz.) cans water
1 c. sm. elbow macaroni
1 lg. can whole tomatoes
1 tsp. basil, crushed
1/2 to 1 head cabbage, sliced thin
Pepper and salt to taste

Remove sausage from casing and brown in a Dutch oven (large pot). Add onions and saute until onions are transparent. Drain fat; add broth, water, tomatoes, and basil.

Bring to a boil. Add cabbage, macaroni, salt, and pepper to taste. Let simmer for 25 minutes or until macaroni and cabbage are done. Serves 6-8.