1 pound Italian sausage
32-ounce and 15-ounce cans crushed tomatoes
32-ounce can kidney beans
2 stalks celery, chopped
2 cloves garlic, chopped
1/4 cup onion, chopped
2 carrots, chopped
1/2 teaspoon chili powder
1/2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon basil
Dash red pepper
2 cups water
1 cup macaroni noodles (optional) (we used gluten-free brown rice noodles)
Pull sausage apart into small chunks and cook in bottom of large pot on medium heat. Drain.
In pot, combine cooked sausage, tomatoes (with liquid), beans, celery, garlic, onions and carrots. Bring to a boil.
Add spices and water to the pot and stir.
Cover and simmer for at least an hour, stirring every now and then.
If using noodles, cook in separate pot according to directions. Add them to the soup right before serving.