Supreme Pizza Soup


3/4 lb Johnsonville Sweet Italian sausage (can use the turkery or chicken sausage too)
1/2 - 1 lb ground beef
1/2 teaspoon fennel seed
1/8 teaspoon pepper
1/2 teaspoon salt
1 medium green pepper chopped
1 small onion chopped
2 tbsp. minced garlic
8 cups chicken broth
28 oz Red Gold diced tomatoes with garlic and olive oil (other brands are fine too)
1 tbsp sugar
1 1/2 tablespoons Worchestershire sauce
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 can Hunts 4 cheese Spaghetti Sauce
2 1/2 cups large macaroni, farfalle or your favorite pasta
Parmesan Cheese
You can start the day by cooking the Italian Sausage and then letting it cool down overnight to make it easier to slice, but that isn't necessary.  Brown the Italian sausages on both sides in a large skillet and then place them on a baking sheet to bake at 350º for about 20 minutes.  Take them out of the oven and thoroughly cool.  To cool overnight, place them into a plastic bag in the frig. Slice all of the sausages realatively thinly and put into a bowl and set aside.
Brown the hamburger, mixing in salt and pepper and fennel seed before browning. 
In a stock pot, add all ingredients except for the Italian sausage.  Simmer on medium heat for two hours.  Bring to a low boil and add sausage and pasta.  Cook until pasta is tender, stirring occassionally to keep pasta from sticking to the bottom. 
Serve with parmesan cheese sprinkled on top of the soup.  Add some Italian bread and you have a meal!!