Sausage, kidney beans, and vegetables make this 30-minute soup a filling dinner in a bowl.
12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
3 cups fat-free, less-sodium chicken broth
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (about 2 small zucchini)
1 (14.5-ounce) can stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15-ounce) can kidney beans, rinsed and drained
1/3 cup (about 1 1/2 ounces) shredded Asiago cheese
How to Make It
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.
I made it exactly as written but wasn't a huge fan. However, it does have potential if I were to make a few tweaks to the recipe next time.
If I made it again, here's what I would do: Use ground chicken sausage (if possible), as the sliced sausage felt a little "hot doggy" to me OR pay better attention to which chicken sausage I choose (it has a large effect on the overall flavor of the soup), use diced tomatoes rather than stewed (or slice the zucchini larger), add a little more chicken broth and a little bit more pasta.
I also agree this was a bad name for this soup. Not even close to an Italian pasta with beans soup...
And who ever thought fresh basil comes in a tube. should really look up the meaning of fresh...
Happy New Year to all you new wanta bee cooks... keep trying!