Remove the casings from the sausage. In a large Dutch oven, brown the sausage over medium heat until it browns. I do not like big chunks of sausage in my soup, so I break it up with a spoon.

Dice the onions, carrots, celery, and potatoes. Add to the pot.

Cook for about 10 minutes. The onions will soften and become translucent, and the carrots and potatoes will start to become tender.

Add the chicken stock, canned tomatoes, garlic, basil, and parsley. Simmer until the vegetables are tender, and the potatoes are cooked through. Season with salt and pepper.

I like to cook my pasta for soup on the side. I do this because we usually have leftovers of soup, and if you add the pasta to the soup, the noodles get soggy and soak up most of the broth. I just add it to the bottom of the bowl, and ladle the soup over top. I keep the leftover noodles in a Ziploc bag and add them to the bowl before I reheat it.

Slice some whole wheat baguette and brush a little olive oil on each slice. Add a generous pinch of Parmesan and a grind of fresh pepper. Stick under the broiler until the cheese melts and begins to toast.

Ladle the hot soup over the noodles and sprinkle with some parsley. Serve with Parmesan toast.