Heat the olive oil in a large pot, remove the uncooked chicken sausage from the casings and add it to the hot oil. Using a large wooden spoon and continually break up the chicken sausage as it cooks, ending up in small pieces.

Clean the red bell pepper, the celery and the sweet onion and cut each in small pieces and add to the pot.

Add your chicken stock and tomato stock and bring to a boil.

Add the Zucca Pasta and cook according to the direction on the package.

Add balsamic vinegar and salt and pepper.

Cut the Italian parsley fine and add at the last moment.

Divide soup over bowls or plates, grate cheese and place on top of soup.