Ingredients

• 2 Tbsp. Olive Oil
• 1 lb. Italian Sausage ( I usually use mild, but you can use sweet or hot too)
• 2 green peppers, sliced thin and then in half
• 1 red pepper, sliced thin, then in half
• 1 large onion, chopped
• 4 large cloves of garlic, finely chopped
• 4 cups chicken stock
• 2 (15 oz.) cans of fire roasted petite diced tomatoes, with juice (I like to use Muir Glen)
• 8 oz. medium sized shell pasta, cooked and rinsed well
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 Tbsp. dried basil
• 1 Tbsp. dried parsley

Instructions

1. In a large stock pot, brown the sausage in the olive oil while breaking it up over medium-high heat.
2. After 4 or 5 minutes, add the peppers, and onions.
3. Continue to stir and when the peppers and onions start to soften add the garlic and continue to stir for 5 more minutes or until the sausage is browned and the peppers, onions and garlic are all softened.
4. Carefully add the chicken stock, the fire roasted tomatoes, salt, pepper, basil and parsley.
5. Give it a good stir, then cover and bring to a low boil.
6. As soon as it starts to boil, turn the heat down to a low simmer while you prepare the pasta.
7. Add the cooked, rinsed pasta to the soup, turn off the heat and let it sit for 15 to 20 minutes.
8. Serve hot with freshly grated Parmesan or Romano Cheese.
9. Serves 6 generously.

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