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Remove sausage from casings and crumble into a 4- to 5-quart Dutch oven. Cook sausage and onion until meat is browned and onion is tender. Drain, if necessary.
Add undrained tomatoes, beans, water, broth, celery, carrot, broccoli, dried parsley, bouillon, garlic, Italian seasoning, and, to taste, ground pepper and crushed red pepper to Dutch oven. Bring to a boil. Reduce heat and simmer, covered, 25 to 30 minutes or until carrot is tender.
Serve topped with shredded cheese.