Italian Sausage Soup

1 pound hot Italian sausage (mild can be substituted) casings removed and sliced
2 cups carrots, chopped
1 medium onion, chopped
1/2 cup celery, chopped
1 cup fresh mushrooms, sliced
2 Tablespoons butter
1/2 cup fresh parsley, chopped
3 cups chicken broth
1 (15 1/2 ounce) can garbanzo beans with liquid
1 teaspoon dried sage
Salt and Pepper
1 cup freshly-grated Parmesan cheese

In a large saucepan over medium high heat, saute sausage until browned.  Remove and set aside.  Drain off excess grease.  Add butter to pan.  Add carrots, onion, celery, and mushrooms and saute in butter over medium low heat for 5-10 minutes or until vegetables are softened.

Return sausage to pan and add parsley, chicken broth, garbanzo beans with liquid, sage, salt and pepper.  Simmer 30-40 minutes.

To serve, sprinkle individual servings with Parmesan cheese.

TIM'S NOTES:  If you can get the Italian sausage in bulk, it will save cutting the sausage out of the casings.  I also didn't add any salt or pepper.  The sausage, cheese and chicken stock are salty enough, and if you use hot Italian sausage, you won't need pepper.