1 lb. mild bulk Italian sausage 1 medium green pepper ~ chopped 1 medium onion ~ chopped 1 cup celery ~ chopped 1 cup mushrooms ~ sliced 1 ~ 16 oz. package, frozen mixed vegetables ~ optional 1 ~ 28 oz. can cut up tomatoes with basil, garlic & oregano 2 ~ 8 oz. cans tomato sauce 2 ~ 8 oz. cans water 1 can chicken broth or 3 cubes chicken bouillon plus 1 cup water 3/4 tsp. garlic powder 3/4 cup small size uncooked macaroni shredded mozzarella cheese Cheesy Garlic Bread; you can find the recipe in the main recipe book in the bread section,  r2/bs/cgb.htm. In a large soup pot,  brown sausage, onion & green pepper until well done ~ drain off fat. Stir in remaining ingredients except macaroni and cheese. Bring soup to a boil. Turn down heat, cover & simmer 20 minutes. Stir in macaroni. Cover & simmer 15 minutes more or until macaroni is tender. Stirring occasionally. Top each serving with shredded mozzarella cheese.  5 to 7 servings. Easily doubled for a crowd.