Grated Parmesan cheese for topping soup (optional)

Brown sausage links in oil in until browned. Cut in slices and place sausage back in frying pan and brown both sides of slices. Combine chicken stock, tomatoes, oregano, and basil in medium stock pot and simmer. Add browned sausage. Put onions in pan you used to brown sausage and saute 3-4 minutes, then add minced garlic and cook 1-2 minutes more. Add to soup. Simmer 30 minutes. Cut ends off zucchini and cut lengthwise into fourths, then slice. Add zucchini to soup and simmer 15 minutes. Taste soup for flavor and add 1-2 cups of water if needed. Stir in fresh basil (if using) and cook 5 minutes more. Serve soup with fresh grated Parmesan cheese if desired.