Place the sausage links in a skillet over medium heat. Cook for 8 minutes, turning sausages over every few minutes, until cooked though. Set aside until cool enough to handle.

Meanwhile, add 8 cups of water and kosher salt to a large stock pot. Bring to a boil, add in pasta and cook for 10-12 minutes or until just barely al-dente. Reserve 1 cup of pasta water. Drain remaining and set aside.

Return the stock pot over medium heat and add remaining ingredients (mixed vegetables through crushed red pepper).

 Stir ingredients together and bring to a simmer.

Meanwhile, slice cooked sausage into ½-inch rounds. Optionally, remove the casings.

Simmer soup for 20 minutes then add in sausage and cook for 10 minutes more.

Stir in cooked pasta. If the soup is too thick for your liking, thin out with the reserved pasta water, adding ¼ cup at a time and stirring well before adding more.

Divide into bowls and top with fresh shaved Parmesan cheese if you like.