1 lb. spicy sausages (Kielbasa, Polish)
1 onion, chopped
1 c. carrots, sliced
1 c. celery, chopped
1 (28 oz.) can tomatoes
2 potatoes, cubed
2 c. wide spinach noodles
3 tbsp. parsley flakes
6 c. beef broth
3 cloves garlic, mashed
1 tbsp. brown sugar
1/2 c. white wine
3 c. cabbage, shredded

Slice sausages about 1/2 inch thick and brown in large fry pan. Drain fat and replace sausage in large soup pot with onion and garlic. Cook over medium heat. Add carrots, celery and continue to cook just until tender crisp for about 3 minutes. Add tomatoes, potatoes, parsley and beef stock. Simmer for 45 minutes, stirring occasionally. Increase heat and bring to a boil. Add noodles, wine, brown sugar and cabbage. Simmer an additional 10 to 15 minutes until noodles and cabbage are tender. Garnish with Parmesan. Serves 6.