DIANE'S ITALIAN WEDDING SOUP

2 hot Italian sausages

1 egg

2 tsp olive oil

1/2 cup finely chopped onion

2 cups diced zucchini

1 cup diced red bell pepper

1 cup wedding ring pasta

bread crumbs

1 clove garlic, minced

2 cups diced yellow summer sausage

5-6 cups chicken broth

2 cups fresh baby spinach

freshly grated Parmesan cheese

Remove sausage from skins and mix the meat with the eggs and some breadcrumbs.  Form into small balls,  and fry until cooked through.  Remove and set aside.

Cook onions and garlic about 2 minutes.  Stir in all veggies except the spinach and cook about 2 minutes.  Add broth and pasta; mix well and bring to a boil.  Turn down heat and cook until pasta is cooked, about 7-10 minutes.  Add spinach and cook one more minute.

Top each bowl with Parmesan cheese to serve.