Instructions

1. Add the oil to a large dutch oven or soup pot. Add the sausage to the pot and cook while breaking up with a spoon over medium heat. When the sausage has been cooked through, remove the sausage to a bowl and drain all but 2 tablespoons on drippings from the pot.
2. Add the onion to the pot and cook for 3-4 minutes until softened. Add the garlic and the sliced peppers to the pot, stir together and cook for another 3-4 minutes.
3. Add the sausage back to the pot and stir together with the vegetables. Sprinkle in 2 tablespoons of flour and cook for 1 minute. Pour in the beef broth and tomato sauce, stir and bring to a simmer.
4. Simmer the soup for 15 minutes, uncovered stirring occasionally. Taste the soup for seasonings and add salt and pepper as desired. The sausage will add a lot of salt to the soup so don’t season before tasting! Add the pasta, stir and cook for 8 minutes, covered, stirring once after 4 minutes to make sure the pasta isn’t sticking.
5. Uncover the soup and pour in the cream and add the parmesan cheese. Stir and cook for 5 minutes uncovered and then serve with fresh chopped parsley for garnish and more parmesan cheese if desired.