HEARTY CHICKEN AND SAUSAGE SOUP

1/2 pound sweet Italian sausage, casing removed
2 cans (14 1/2 oz each) vegetable broth
1 (8 oz) can tomato sauce
1 large onion, chopped (about 1 cup)
1 large carrot, diced (about 2/3 cup)
1 rib celery, diced (about 1/2 cup)
1 tsp dried oregano leaves, crushed
1/2 tsp garlic powder or 4 cloves garlic, minced
1/8 tsp pepper
1 1/2 cups cooked medium shell macaroni (about 1 cup dry)
1 cup diced cooked chicken

In a 3-quart saucepan over medium-high heat, cook sausage until browned, stirring to separate meat. Spoon off fat.

Add broth, tomato sauce, onion, carrot, celery, oregano, garlic powder and pepper. Cover; heat to boiling. Reduce heat to low. Cook 20 minutes or until vegetables are tender. stirring occasionally.

Add macaroni and chicken. Heat through, stirring occasionally.

Makes about 7 cups or 4 main-dish servings
Source: Campbell's Best Ever Recipes