Italian Sausage Soup

Ingredients:
2 pounds Italian sausage
28 oz can plum tomatoes with liquid
1 large onion, chopped
1 cup chopped celery
1 green bell pepper, sliced into chunks
5 cloves garlic, minced
2 cups shredded cabbage
20 brussels sprouts
3 medium potatoes, diced
3 carrots, sliced
½ pound button mushrooms, quartered
1 cup red wine
1 tablespoon chopped fresh basil
3 tablespoons chopped fresh parley
2 tablespoons brown sugar
3 tablespoons Worcestershire sauce
10-12 drops Tabasco sauce
2 bay leaves

Directions:

• In a large heavy pot, simmer sausage with ¼ cup water for about an hour, or until sausage begins to shrink, replacing water if needed
• Remove sausage from pan, discarding liquid
• Combine all ingredients into pot
• Bring to a boil
• Reduce heat and simmer soup for two hours
• 30 minutes before the soup is done cooking, add in 1 cup uncooked specialty pasta
• Top individual servings with parmesan cheese