Heat olive oil in stockpot. Add sausage and sauté until sausage is browned. Drain most of the fat, if desired. Add onions, carrots, fennel, or celery, garlic, dried oregano, dried thyme, and pepper to stockpot with sausage.

 

Sauté until onions begin to soften and carrots are just tender. Add tomatoes, beef stock, water and zucchini. Bring to a boil and turn down to a simmer. Simmer for about 45 minutes, stirring occasionally.

 

Add rotelle and simmer, stirring occasionally for 10 minutes.

 

Serving ideas: Top with freshly grated parmesan and chopped fresh basil. Serve with garlic bread. Serve as entree, soup, or soup and sandwich combo.