Pan fry Bratwurst. Remove to a medium stockpot and drain excess fat from pan.
Add onion and celery to pan and sauté until translucent. Add to stockpot with bratwurst.
Add mushroom soup and celery soup to stockpot and simmer until desired thickness is achieved.
Meanwhile, sauté zucchini and squash in original pan; add a tablespoon of olive oil if necessary. Remove from heat and toss with red wine vinegar, Italian seasoning and salt and pepper to taste.
While bratwurst mixture and zucchini are cooking, prepare rice according to package directions, mixing chicken base into water before adding rice.
To serve, add rice to a bowl and top with sautéed vegetables and bratwurst.