2 (14 1/2 oz.) cans stewed tomatoes, undrained and mashed
4 c. diced and peeled potatoes
1 c. chopped celery
2 tbsp. minced celery leaves
1/4 c. minced fresh parsley
3 (10 3/4 oz.) cans chicken broth
2 c. water
1 c. tomato sauce or tomato juice
1 lb. hot Italian link sausage
1 lb. mild Italian link sausage
1/2 c. chopped onion
2 tbsp. sugar
1 tbsp. lemon juice
1 bay leaf
1/2 tsp. dried whole thyme
1/4 tsp. pepper
1/2 c. Parmesan cheese for topping
1 loaf garlic bread to serve with soup

Combine first eight ingredients in large Dutch oven; bring to boil. Reduce heat and cook on low for 45 minutes. While soup is cooking, slice sausage in 1/4 inch circles; do not remove casings. Brown sausage in a large skillet; drain and pour off all but 2 tablespoons pan drippings and saute onion until tender. Drain well. Add sausage and onion to the tomato mixture. Add all remaining ingredients, except cheese and bread. Cook, covered, an additional 45-60 minutes. Ladle into serving bowls and sprinkle with cheese. Serve with hot garlic bread. Serves 8-12 as a main dish.

Note: Can be made a day ahead.

"The perfect way to take the chill off a cool night!"