2 lbs. hot sausage, either loose or links cut into bite size pieces
1-2 cloves garlic
1 med. onion, chopped
2 c. carrots, chopped
3 small zucchini, quartered & cubed
2-3 bouillon cubes dissolved in 4 c. water
26 oz. jar beef broth
1 lg. jar Ragu sauce
Oregano & basil to taste
2 c. elbow macaroni, cook & drain

Brown hot sausage, then saute onion and garlic. Add bouillon water, beef broth and Ragu and bring to a boil. Add spices, carrots and zucchini. Cook until vegetables are tender. To serve, pour soup over individual servings of macaroni.