6 to 8 sweet Italian sausage links
1 tbsp. butter
1 lg. onion, sliced vertically into crescents
6 c. water
1 tbsp. beef bouillon granules or 3 cubes
1 (28 oz.) can crushed tomatoes or 3 1/2 cups fresh tomatoes, crushed
1/4 green pepper, diced
1/4 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
2 sm. zucchini, cubed
2 oz. linguine, broken into 2 inch pieces
2 tbsp. grated Parmesan cheese

Fully cook sausage, pierce skin and drain on paper towel. When cool, cut into 1/2 inch rounds, set aside. Melt butter and saute onion until slightly soft. Add water, bouillon granules or cubes, tomatoes, green pepper, oregano, basil and pepper. Bring to a full boil, then add sausage, zucchini, linguine and Parmesan cheese. Cover and continue to cook until soup is simmering, stirring occasionally to prevent pasta from sticking.