1 med. onion
1 lg. carrot
1 rib celery
2 mild Italian sausage
1 tbsp. butter
1 can peeled tomatoes
1 med. zucchini
1/3 c. broken, uncooked spaghetti pieces
4 c. rich chicken broth
1/2 tsp. oregano
Salt
Parmesan cheese

Peel onion and carrot. Chop onion, carrot and celery into small pieces. Put these vegetables into a small saucepan.

Cut the casing (the skin that holds the meat in links) from each sausage and throw the casing away. Break the sausage meat into small pieces with your hand. Add the butter and this meat to the chopped vegetables in saucepan and set aside.

Trim and chop the zucchini into small pieces and set aside.

Cook the meat and vegetable mixture over medium high heat until the sausage loses all red color, about 5 minutes.

Add chicken broth, chopped zucchini, spaghetti pieces and oregano to ingredients in the saucepan. Hold each tomato over saucepan and pull tomato into small pieces with your fingers, letting the juice from the tomato fall into the saucepan. Stir mixture lightly with a spoon.

Turn heat to high and bring mixture to a boil. Simmer gently until spaghetti and vegetables are tender, 20 to 30 minutes.

Add salt to taste. Serve hot with grated Parmesan cheese. This recipe makes 2 quarts of soup.