Spicy Zucchini Soup

Starting in September I try to make soup at least once a week. I am always in search of new, interesting soup recipes to try. This one caught my eye, as I would never think to use sausage in soup and I love zucchini. This was easy to prepare and would be excellent to feed a large group or to freeze. It makes a lot!

From Taste of Home Casseroles, Slow Cooker and Soups

Yields 4 quarts

1 pound bulk Italian sausage
3 (28 oz) cans diced tomatoes, undrained
3 (14.5 oz) cans beef broth
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 tsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp garlic powder
3 cups cooked elbow macaroni

In a large soup pot cook sausage over medium heat until no longer pink and drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1.5 hours or until veggies are tender. To serve, spoon over cooked macaroni and top with grated Parmesan cheese.