Ingredients:

2 Tbsp oil
16 oz package chicken Italian sausage
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
4-5 summer squashes, such as zucchini, pattypans or crookneck
2 medium potatoes, diced
2 Tbsp fresh herbs such as tarragon, thyme, basil
32 oz carton chicken broth
1-2 C water, as needed

1. Heat oil in large deep saucepan with thick bottom. Brown sausage on all sides . Remove and set aside.
2. Saute onion, carrot and celery in pan until soft. Add squash, potatoes, herbs and broth. Heat to boil.
3. Slice sausage into slices about 1/2 inch thick and add to pan. Add enough water to make the soup thin enough to reduce down.
4. Simmer about an hour and check for tenderness of vegetables. Add salt if desired.