Most of the time I cook like a grandmother, I never measure anything except by using the palm of my hand or my best guess so please excuse the lack of measurements.
I have made this soup twice and it has turned out great both times, although I had slightly different ingredients on hand both times.
Please add and subtract things however you like. It would also be wonderful with potato and mushrooms; I just did not have any.
Red pepper (feel free to use any color you like or a mix)
Onion (any kind)
Spicy Italian sausage
Bouillon or stock
Garlic and wine seasoning http://www.meltingpot.com/shoppe.aspx?c=3
In a large soup pot heat a few table spoons of olive oil.
Add in all your vegetables chopped.
Add a few sausage links broken up into small pieces
Add one can of stewed tomatoes with garlic and olive oil. (any flavor but chili style is fine)
When the veggies begin to look transparent and the meat is cooked through add stock (You can make this soup as think or as thin as you like, I usually add 3 cups)
Add spices to taste. I like a dash of crushed red pepper, garlic and wine seasoning, oregano, and basil.
When the soup comes to a boil add in pasta. I prefer pasta stars but use whatever you have on hand.
Let it cook long enough for the carrots to soften and the pasta to cook, then serve with a squeeze of lime.