1. In a large pot, saute onion in oil over medium-high heat for a few minutes. 2. Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes. 3. Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well. 4. Add sugar and basil and cook 3 more minutes, stirring frequently. 5. Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well. 6. Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom. 7. Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking. 8. Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
