Sausage and Pasta Soup

This was a very easy, quick and tasty soup. Great for leftovers, too, although when it sits, pasta absorbes a lot of the broth.

• 12 ounces turkey or chicken sausage, halved lengthwise and sliced (we used sweet turkey sausage)
• 4 cups fat-free, less-sodium chicken broth
• 1/2 cup uncooked small-ish pasta (shells, bow ties, rotini)
• 2 zucchini, coarsely chopped
• 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 shredded Asiago cheese

1. Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly.

2. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes.

3. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes.

4. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender.

5. Sprinkle with cheese.

DONE! Told ya it was quick and easy.