1 T olive oil
1 pound Italian sausage, removed from casings
1 C. onion, diced
1 C. celery, diced
1 C. carrot, diced
6 fresh plum tomatoes, diced
3 zucchini, cut into bite-sized pieces
2 T. fresh garlic, minced
1/4 C. tomato paste
pinch or two of red pepper flakes
1 t. kosher salt
1/2 t. freshly ground black pepper
2 quarts vegetable broth
1 C. grated parmesan cheese
2 T. fresh basil, chopped
1 T. fresh oregano, chopped
In a large soup pot or Dutch oven, heat olive oil on medium-high then add sausage, breaking up meat as it cooks.
Add onion, celery, carrots, and saute for about five minutes.
Lower heat to medium and add garlic, tomato paste, and red pepper flakes for two minutes, stirring occasionally.
Add tomatoes, broth, zucchini, s & p, fresh herbs, and if using fresh parmesan add a few rinds. Stir to combine.
Bring to a simmer and cook till veggies are tender, about 10-15 minutes. (Careful not to overcook the zucchini.)
Remove from heat, remove parmesan rinds, add parmesan cheese and serve immediately.