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 casing. Brown sausage in a large skillet, drain and pour off all but 2 tbsp. 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. This is a great change from chili on a cold day.