| Ingredients |
|---|
| 5 Sweet Italian Sausage | 2 Cloves Garlic (chopped) |
| 1/4 White Onion (chopped) | 1 lb. Celery Hearts (sliced) |
| 1 tsp salt | 1 can diced tomatoes |
| 1 tbsp Olive Oil | 2 cups (2/3 lb) Ditalini Pasta |
| 6 cups water | |
|
| Directions |
|---|
| 1. Bring water to a boil. |
| 2. Add tomatoes, onion, garlic, salt, and olive oil |
| 3. Fry the sausage in another pan (in olive oil) until casing is firm (5-6 minutes). |
| 4. Remove sausage from heat and slice it up. |
| 5. Add sausage to boiling soup stock and bring back to boil |
| 6. Reduce heat to low and cook for 30 minutes |
| 7. Add pasta, increase heat to med-hi and boild for 8 minutes. |
| 8. Remove from heat and let set for 20 minutes. |