Creamy Italian Tomato Soup

Adapted from

 1 pound ground Italian Sausage

1/2 cup diced yellow onion

1 cup diced green pepper

1 clove garlic, minced

1 28-ounce can crushed tomatoes

4 cups chicken broth (or homemade stock)

2 cups water

8 ounces uncooked rotini pasta

1/2 cup heavy cream

1 tablespoon dry basil

1/2 cup grated Parmesan cheese

1/2 cup shredded Italian cheese mix

Salt and freshly ground black pepper, to taste

 Place the ground sausage into medium stock pot and cook until done. Drain any excess grease that may be in the bottom of the pan.

 Stir in the onion, peppers, and garlic into the sausage and cook for 3-4 minutes or until vegetables begin to soften.

 Pour in the tomatoes, broth, and water. Bring to a boil.

Add the pasta and bring the mixture back to a boil. Keep the soup at a low boil for the amount of time indicated on the pasta box (in my case 11 minutes). Add the heavy creamy, basil, and cheeses, and stir until all is melted and incorporated. Season the mixture to taste with salt and pepper. Simmer on low until ready to eat. Top with fresh basil and cheese, if desired. Serves 6.