3/4 lb. Italian sausage, casing removed
1 tbsp. vegetable oil
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. green pepper, cut in 1 1/2 inch strips
1 can beef broth
1 can zesty tomato soup-sauce
1 1/2 c. water
1 c. bow-shaped pasta, uncooked

Shape sausage into small meatballs. In saucepan, in hot oil, cook meatballs until brown, stirring often. Spoon off all but 1 tablespoon drippings. Add vegetables. Cook 5 minutes, stirring often. Add broth, soup and water. Heat to boiling. Add pasta. Reduce heat to low. Simmer 10 minutes or until pasta is done, stirring occasionally. Makes about 6 cups or 4 servings. Recipe may be doubled.