1 lb. Italian sausage with fennel seeds
1 med. onion, chopped
1 tbsp. olive oil
2 cloves garlic, minced
1 (28 oz.) can tomatoes
2 (14 oz.) cans beef broth
2 tsp. Italian seasoning
1/2 tsp. freshly ground pepper
1/4 tsp. nutmeg
1/2 (16 oz.) bag frozen Italian vegetables
1 c. uncooked pasta
Parmesan cheese

Cook sausage in a large skillet until crumbly and no longer pink, about 10 minutes. Drain on paper towels. In same skillet, saute onion and garlic in olive oil about 5 minutes. Combine all ingredients except pasta and Parmesan cheese in a soup pot. Cover and simmer over very low heat, about 2 hours. Cook pasta until done. Stir into soup. Ladle soup into bowls. Sprinkle with Parmesan cheese. Serves 6-8.