Ingredients - makes about 6 servings

5 links hot turkey Italian Sausage
olive oil, for browning sausage
1 small onion, diced small
1 tbsp finely chopped fresh garlic (or garlic puree)
2 cups diced zucchini (see instructions below)
6 cups chicken stock (or 4 cans chicken broth, reduced slightly)
3 cups frozen slow-roasted tomatoes (or 2 cans diced tomatoes with juice)
1-2 cups water
2 tsp. dried oregano
2 tsp. dried basil
3 tbsp minced fresh basil (optional)
Fresh grated Parmesan cheese for topping soup

Instructions

Brown sausage in olive oil in large nonstick frying pan until well browned and firm. Remove sausage to cutting board and cut in 3/8 inch slices. Put sausage back in frying pan and brown both sides of slices well. While sausage browns, combine chicken stock, roasted tomatoes, oregano, and basil in medium stockpot and start to simmer. When sausage is thoroughly browned, add it to stock mixture.

Put onions in pan you used to brown sausage and sauté 3-4 minutes, until starting to soften. Add minced garlic and cook 1-2 minutes more. Add onions and garlic to soup. Deglaze pan with 1 cup water and add to soup, then simmer 30 minutes.

Cut ends off zucchini and cut lengthwise into fourths, and then trim away all but 3/8 inch of white part. Cut zucchini strips into 1/2 inch slices. Add zucchini to soup and simmer 15 minutes. Taste soup for flavor and add second cup of water if needed. Stir in fresh basil if using and cook 5 minutes more. Serve soup with fresh grated Parmesan cheese. .

Nutritional information per serving: 6 carbs; 215 calories.

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