Vegetable Soup with Italian Sausage

No picture again. I can't seem to make the pictures of soup look good. Anyone have any tips for making soup look appetizing? They all look like a bowl of really gross slop. And who would want to make slop for dinner? Certainly not me. This soup was good and it made a ton. I think we ate it for 4 days. I guess I could have frozen some for a later meal, but I just couldn't part with it.

Vegetable Soup with Italian Sausage

1 T. Extra Virgin Olive Oil
3/4 lb. mild Italian sausage, casings removed
1 small to medium yellow onion
3 cloves of garlic, pressed
4 carrots, chopped
3 stalks of celery, chopped
1/2 lb. of red fingerling potatoes
2 squash, chopped
2 zucchini, chopped
2 32-oz. boxes of chicken broth
1 26-oz. box of chopped tomatoes

In a large stock pot, brown sausage in the olive oil. Once browned, remove the sausage from the pot. Saute the onion, garlic, carrots, and celery in the sausage drippings. Next, add potatoes, squash, zucchini, chicken broth and tomatoes. Season with salt and pepper to taste. Bring soup to a boil and then turn down the heat to a simmer. Let simmer for 1 to 1.5 hours. Serve hot with a crusty whole grain bread.
Note: This soup is much better the next day.

Bon Appetit!
Jen