5 links sausage (I used Farmer's Sausage)
1 small onion
1 clove garlic
4 cups zucchini, diced
4 cups chicken broth
1 can diced tomatoes
2 tsp oregano
2 tsp basil
salt and pepper to taste
Grated Parmesan cheese for topping soup (optional)
Brown sausage links in oil in until browned. Cut in slices and place sausage back in frying pan and brown both sides of slices.
Combine chicken stock, tomatoes, oregano, and basil in medium stock pot and simmer. Add browned sausage. Put onions in pan you used to brown sausage and saute 3-4 minutes, then add minced garlic and cook 1-2 minutes more. Add to soup. Simmer 30 minutes.
Cut ends off zucchini and cut lengthwise into fourths, then slice (If the zucchini is very young/small, you can just slice it into medallions). Add zucchini to soup and simmer 15 minutes. Taste soup for flavor and add 1-2 cups of water if needed.
Serve soup with fresh grated Parmesan cheese if desired.
NOTE: I've used frozen, grated zucchini with any liquids produced during thawing.