YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth, omitted the green peppers (I don't like them), and used dried parsley instead of fresh. I also accidentally tripled the garlic to 2 tablespoons. I loved it. I served it with a loaf of fresh sun-dried tomato bread and it made for a nice hearty dinner. One word of caution: where the recipe says "large pot," it really means "the biggest pot you've got!"
EDIT 01/28/2009: This is my most frequently used and requested recipe. I've made this more times than I can count! A couple things I've learned over time: 1. For a bit more flavor, mix hot and sweet sausage half and half. 2. Cook the pasta separately (or add a lot more broth). I cook and store the pasta separately, except when freezing portions. To freeze it, I add the pasta and cooled soup into one container and freeze immediately. This prevents the pasta from soaking up all the liquid in the soup. Thanks again for a great recipe!
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YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth, omitted the green...