Place the dry small pasta shells into a medium resealable bag.
Add sausage to a large resealable freezer bag. Pour in the pasta sauce, white kidney beans, diced zucchini, chopped carrots, diced onion, minced garlic, and chicken broth. Remove any excess air from the bag and seal. Staple the bags together above the seals and freeze.
Slow Cooker Cooking Instructions:
Thaw. Separate the bags and add the contents of the large bag to a crockpot®. Cook on low for 4-6 hours. Add the pasta in the last 20 minutes.
Stovetop Cooking Instructions:
Thaw. Simmer the soup in a large stovetop pot for about an hour and add the pasta for the last ten or fifteen minutes.
Notes
Sharla prefers the hot Italian sausage to give this recipe a kick! You could use Red Sauce instead of regular pasta sauce in this recipe.