Sausage and Veggie Soup

1 package of mild Italian sausage
1 stick of butter
1 onion, diced
2 carrots, diced
4 mini bell peppers, diced (or one medium bell pepper)
1 medium zucchini, diced
1 can of corn, drained
1 can of diced tomatoes
1 box of chicken or veggie stock
2 cups of water
8 oz of dry pasta
2 tablespoons minced garlic
salt & pepper to taste

In a dutch oven pot saute the onion, carrots and bell pepper in the butter. Add the rest of the vegetables, the stock and water. Bring to a boil and turn down to medium low heat. Add the pasta and let simmer for 30 minutes. While that’s going in a separate pan sear the sausages on all sides. Take off heat and slice. Add back to pan to cook all the way through. Add to the soup while it’s simmering. Top with a little Parmesan Romano cheese and there ya go.

It’s very chunky and filling. I went with the sausages instead of ground pork/sausage because I wanted it to be meatier. It would be just as good without the sausage though.