Italian Sausage and Roasted Vegetable Soup

Sometimes I try different types of canned soup then see if I can replicate the taste but into something better, in this case a sausage and pasta soup that Ray likes. I always think I can make it healthy, certainly without the additives and preservatives in a can!

4-6 Italian sausage, medium or hot or combination, remove casing
12 cherry tomatoes, sliced in half
4 small sweet peppers, cut in half, de seeded
2 large onions cut into eighths
1 hot pepper, de seeded, cut in half
2-3 garlic cloves, cut in half
2-3 tablespoons oil
Salt and pepper

On a sheet pan, arrange cut vegetables and sausage, sprinkle with the oil and salt and pepper, roast in 350 degree F oven until sausages are cooked, about 20-25 minutes, onions will be soft, peppers and tomatoes will start to turn brown, remove from oven

1-32 ounce bottle of strained tomatoes +1cup water to rinse bottle
1/2 can Tomato paste
1 cup shredded zucchini
2 teaspoons dried oregano
1 teaspoon parsley
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon Worcestershire sauce
2 vegetable boullion cubes
Dash hot sauce, optional

1 cup short penne/ziti pasta
4 cups water

In a stock pot, bring the 4 cups water to boil, add 1 boullion cube and the pasta, cook until pasta is starting to get soft, but still essentially hard, (do not drain water)add the strained tomatoes, water, tomato paste, zucchini,oregano, parsley, garlic powder, salt pepper, continue to cook this mixture stir occasionally. When sausage and veggies are ready, cut sausage into small bite size pieces, add them to soup, add roasted tomatoes, then blend the sweet and hot peppers and onions in a small food processor, then add to soup, taste soup, add the Worcestershire sauce and another boullion cube and the hot sauce, simmer for 20-30 minutes until the pasta is cooked through, serve with shredded Parmesan cheese.