Cook sausage in a medium skillet over medium heat for about 20 minutes or until sausage is cooked all the way through. Set to the side and cool. Once cooled, cut into one inch slices.
In a soup pot, cook bacon on low heat for 10 minutes.
Add butter. When butter is melted, add garlic, carrots, leeks and onions. Increase heat to medium low.
Cover and cook for 10 minutes.
Add cabbage, zucchini, parsley, oregano, basil, Parmesan rind, salt, pepper, broth and tomato paste to soup pot. Bring to a boil. Reduce heat, simmer 15 minutes.
Add tomatoes, pasta, cooked sausage and parsley to soup pot. Heat for additional 10 - 15 minutes. Bring to a boil. Reduce heat, simmering 15 minutes. Remove Parmesan
rind before serving. Serve with fresh grated Parmesan
Let It Simmer
You don’t have to serve the soup immediately. You can let it simmer on your stovetop for several hours. It gets
progressively better over time.
Reheat on the stovetop on low heat, stirring occasionally. Or microwave on 70 percent power for 7 minutes.
Make a double batch and freeze half. Or, freeze leftover soup in serving size containers for a quick meal later. Freeze soup up to 6 months.