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  • 1 1/2 pounds turkey Italian sausage links
  • 1 medium green pepper, cut into 1-inch strips
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 6 cups water
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 1/2 cups uncooked bow tie pasta


Remove casings from sausage; cut links into 1/2-in. pieces. In a Dutch oven or soup kettle, cook sausage over medium heat for 5-7 minutes or until no longer pink. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. In the drippings, saute green pepper, onion and garlic for 4-5 minutes or until tender.

Add the water, tomatoes, sugar, Worcestershire sauce, bouillon, salt, basil, thyme and sausage. Bring to a boil; add pasta. Reduce heat; simmer, uncovered, for 18-22 minutes or until pasta is tender.