1 lb. Italian sausage
1 c. chopped onion
2 garlic cloves, sliced
5 c. beef broth
1 c. water
2 c. chopped, seeded, peeled tomatoes (4 med.)
1 c. thinly sliced carrots
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
8 oz. can tomato sauce
1 1/2 c. sliced zucchini
2 c. bow tie noodles or spiral noodles
3 tbsp. chopped parsley
1 med. green pepper, cut into 1/2 inch pieces

If sausage comes in casing, remove casing. In 5 quart Dutch oven, brown sausage. Remove sausage from Dutch oven; reserve 1 tablespoon drippings in Dutch oven. Saute onions and garlic in reserved drippings until onions are tender. Add beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat and simmer uncovered 30 minutes. Skim fat from soup. Stir in zucchini, noodles, parsley, and green peppers. Simmer covered for 20-25 minutes or until tender. Sprinkle Parmesan cheese on top of each serving.