1 lb. Italian sweet or hot sausage (remove casings)
2 c. celery, cut in 1/2 inch pieces on an angle
2 lb. zucchini, 1/2 inch pieces, not peeled
1 tsp. Italian seasoning
1 tsp. sugar
1/2 c. chopped onions
1 (12 oz.) pkg. fresh mushrooms, halved or sliced
2 (28 oz.) cans tomatoes
1/2 tsp. salt
1 tsp. oregano
1/2 tsp. basil
2 green peppers, chopped into 1/2 inch pieces
1/4 tsp. garlic powder
Directions:
Brown sausage meat in Dutch oven. Drain off excess fat. Add celery, cook 10 minutes. Stir occasionally. Add all remaining ingredients except green pepper and mushrooms.
Simmer, covered 20 minutes.
Add peppers and mushrooms and cook, covered 10 minutes more. Sprinkle with Parmesan cheese when serving. Makes 3 1/2 quarts. (This soup is delicious the first time you have it, but leftovers are even better!)
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