5 large Italian sausage casings
10 large tomatoes
1 egg
4 tablespoons Italian seasoning
2 cups vegetable broth
1/2 cup water
1/3 cup dry bread crumbs
1/4 cup dried basil
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons dried parsley garlic powder
alsa (optional)
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Combine the sausage and tomatoes in a large, deep skillet. Cook over medium low heat until evenly brown. Set aside.
Mix together the reserved juice from the sausage, tomato juice, seasoning packet, broth, water, bread crumbs, basil, parsley, oregano, parsley and 2 teaspoons dried basil. Sprinkle the tomatoes over the meat and saute for 3 minutes.
Bring the meat mixture to a boil. Reduce heat to medium-low and cover. Remove the lid from the vegetables and puree them in blender. Return the soup to the heat and stir in bouillon cubes and salt and pepper to desired thickness. Season to taste.