Ingredients
1-1/3 cups uncooked elbow macaroni2 pounds bulk Italian sausage1 medium onion, chopped1 garlic clove, minced2 cans (14-1/2 ounces each) beef broth1 jar (26 ounces) pasta sauce1 can (15 ounces) sliced carrots, drained1 can (14-1/2 ounces) Italian flat beans, drained1 cup water1 teaspoon Italian seasoning1 teaspoon dried basilGrated Parmesan or shredded mozzarella cheese, optional
Preparation
Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese.
