Tuscan Soup

First, sauté the sausage until done. Remove from your skillet, and let it cool a little while. Start heating the chicken broth and cream in a big, heavy-bottomed saucepan, over medium heat. Add both the vegetables to the soup. Slice the cooled sausage on the diagonal, about 1/2" (1.25 cm) thick. I like to cut each slice in half, too, to make more bites of sausage, but that's not essential. Put the sliced sausage in the soup too. Stir in the red pepper flakes and the garlic. Turn the burner to lowest heat, and let the whole thing simmer for an hour, stirring now and then.