This soup is the super-fast cousin of Pasta Fagioli, a traditional Italian dish made with pasta and beans (fagioli means beans). A savory tomatoey broth seasoned with basil and oregano envelops its other contents: seashell pasta, zucchini, kidney beans, and sliced turkey sausage.
I love how easy [precooked] turkey sausage is to prep: just slice and throw in. The sausage and beans made it hearty enough that a certain meat-loving diner at our table (who insists on supplementing veggilicious meals such minestrone soup with something from the freezer) considered it good enough to fill him up. We ate it with toasted bread and salad, just as the Cooking Light recipe suggested.
Pasta Fagioli Soup
12 ounces turkey sausage, halved lengthwise and sliced
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 Parmesean cheeseHeat 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.