Italian Sausage and Pasta Soup

Ingredients:

1 pound bulk Sweet Italian sausage
2 tablespoons olive oil
1 medium yellow onion, diced
4 stalks celery, diced
1 cup diced carrot
Salt and pepper
4 cloves garlic, minced
2 cups diced zucchini
1 tablespoon dried basil
1 teaspoon dried oregano
1 jar (28 ounce) marinara sauce
1 can (about 14 ounces) diced tomatoes, undrained
2 to 4 cups chicken stock
1/4 cup dry red or white wine
1/4 cup grated Parmesan cheese
2 cups dry rotini pasta, cooked al dente Fresh shredded Parmesan cheese

Directions:

Heat large soup pan over medium-high heat until hot. Add sausage and cook until crumbly and no longer pink. Add oil onion, celery, cook 3 to 4 minutes.  Season with a little salt and pepper.  Add zucchini and cook another couple minutes.  Add garlic and cook 30 seconds. Add basil, oregano, spaghetti sauce, tomatoes, 2 cups chicken stock and wine. Bring to a boil over high heat. Turn down heat and stir in grated Parmesan cheese and pasta. If too thick, add more chicken stock. Serve in bowls with shredded Parmesan cheese in top.  Great with garlic bread for dunking.