2 Johnsonville Italian sausages
1 green pepper, chopped
1 med. onion, chopped
1 c. fresh mushrooms, sliced
4 plus c. water
2 tsp. oregano
4 beef bouillon cubes
1 1/2 tsp. garlic salt
1 (6 oz.) can tomato paste
1 (28 oz.) can tomatoes, sliced
1/2 lb. spaghetti in 1 inch pieces
1 1/2 c. grated Mozzarella cheese

Skin and brown sausage in 3 to 4 quart pan; drain and remove. Add green pepper, onion, and mushrooms to pan and saute until tender. Add all ingredients, but cheese, and simmer 15 to 20 minutes. Cook spaghetti while soup simmers. Top bowls of soup with cheese.