Tuscany Sausage Soup
4 mild Italian sausages (preferably turkey)
1 inner stalk celery, diced
3 medium zucchini, thinly sliced
1 small onion, chopped
3 cups beef stock
8 oz can tomato sauce
2 tsp fresh chopped basil OR 1/2 tsp dried basil
salt and pepper to taste
grated Parmesan or Romano cheese for garnish
Slice sausages 1/2 inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute for 2 minutes, stirring. Put stock, tomato sauce and basil into crockpot and mix. Heat on high for 30 minutes. Add sausage-vegetable mixture to crockpot. Turn to low and cook 2-3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese.
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