Italian Sausage Soup

• pinch of Oregano
• 3 tbsp Tomato paste
• 2 quarts Chicken broth
• Garlic, 1 clove, minced
• 2 stalks Celery
• 1/2 onion, sliced into rings
• Olive oil
• 1 lb. Italian sausage, mild or hot depending on your taste
• pinch of Basil
• Zucchini, 2 or more, sliced
• Few leaves of chard (not red), spinach, or even cabbage, cut into long slivers
• Pasta (if desired)

Sauté the sausage in a tbsp. or two of oil in a stockpot. Add onion, celery, and garlic, cook until lightly browned.

Add the broth, tomato paste, seasonings, and additional vegetables, bring to a boil, reduce heat and simmer for 4 hours or more.

Add cooked pasta (if desired) before serving.

Serve with lots of grated fresh Parmesan cheese.