2 (15 ounce) cans beef broth
2 soup cans water
3 (14 1/2 ounce) cans stewed tomatoes
12 1-inch-thick slices Breadsmith French Boule with crust, broken in small pieces (8 cups)
1 pound Italian sausage
1 medium onion, chopped
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
Topping: grated Parmesan cheese
Put broth, water, tomatoes (with liquid) and bread in a pot.
Bring to a boil, mashing tomatoes against side of pot.
Reduce heat, cover and simmer 25 minutes, stirring a few times, until slightly thickened.
Meanwhile, remove sausage from casings.
Cook in a skillet 5 minutes or until cooked through and browned. Drain on paper towel.
Discard drippings, add onion and sauté until golden and tender.
Add sausage, Parmesan cheese, onion and Italian seasoning to broth mixture.
Cook 5 minutes or until soup bubbles.
Makes 6 servings.