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This soup is so thick and hearty that it could almost be a stew! This recipe is from our good friends, the Hunter's. We eat this year-round . . . it is delicious!
4 cups beef broth (or bouillon to make 4 cups)
2 cups water
2 cans (8 oz each) tomato sauce
1 can petite-diced tomatoes
1 can kidney beans
1 1/2 cups diced celery
1 1/2 cups diced carrots
1 tsp onion salt
1 tsp garlic salt
1 sausage link, sliced (we love the Jenny-O turkey sausage link)
2-3 Tbsp Italian seasoning
Simmer all of the above in a large stock pot until veggies become tender. In a separate pot, cook 8-10 oz of any pasta according to directions (we love shell pasta- like what you can see in the picture). When noodles are done, add to soup and serve. Place fresh grated Parmesan cheese on top.