Italian sausage and capsicum soup

1.In a large saucepan, heatoil on high. Cook sausages for 4-5 minutes, turning, until browned. Remove from pan, then slice into rounds.

2.In same pan, sauté onion for 3-4 minutes until tender. Reduce heat to medium. Add capsicums, fennel and garlic, then cook for 8-10 minutes until softened and golden.

3.Stir in tomato paste and cayenne pepper. Cook for 1 minute. Add stock, tomatoes and risoni. Bring to the boil. Reduce heat to low and simmer for 10 minutes.

4.Return sausages to pan with basil. Simmer for 4-5 minutes, then cool and freeze half the soup. Serve remaining soup topped with parmesan and extra basil.