This recipe like my Tomato Cheese Bread Squares was created from ingredients that I already had on hand in the pantry and freezer. We had at least 5 or 6 inches of snow, it was very cold, and icey. So I decided to use what I had on hand. The ingredients for this recipe may look a little intimidating but I assure you they aren't. I was trying to build flavors, and it REALLY WORKED TO MY ADVANTAGE. It was gone so fast, that I had no time to take a picture the first time I made it. Now you can see how thick & rich it was. You can always add more water if you prefer a thinner soup.
Pour 3 quarts of water into a large pot. Then add Italian sausage links, and boil for at least 10 minutes.
Remove links from pot, onto a platter and cut on the diagonal, and set aside.
Add the chopped celery, onions, bell pepper, & minced garlic to water and bring to a boil.
Add rotini noodles to boiling water, along with pasta sauce, diced tomatoes, mushrooms, pepperoni, sliced sausages, oregano, basil, & sugar, and cook till noodles are al dente, about 8 to 10 minutes. Stir to prevent sticking.
Let simmer and add both shredded cheeses and stir till cheeses are melted.
Serve with tossed Garden salad, and Tomato Cheese Bread, see recipe for Rose Mary's Tomato Cheese Bread Squares.
NOTE: I used the same water that I boiled the sausages in to make the soup, because I wanted to maintain the full flavor of the Italian sausages in the soup.If you use the water, please skim off excess fat first or. You may drain water if you like but replace the same amount with fresh water & proceed with recipe..