This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! —Deborah Redfield, Buena Park, California. In a large saucepan, cook the sausage, mushrooms, zucchini and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add garlic; cook 1 minute longer. More @Wikipedia
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