Step 1

Place the dry small pasta shells into a medium resealable bag

Step 2

Brown the ground sausage in a skillet. Blot it with a paper towel to get rid of excess grease or drain it.

Step 3

Once the sausage has cooled, put it in a large resealable freezer bag.

Step 4

Pour in the pasta sauce, the white kidney beans, diced zucchini, chopped carrots, diced onion, minced garlic, and chicken broth. Remove any excess air from the bag and seal.

Step 5

Staple the bags together above the seals and freeze.

Step 6

take the bag out of the freezer and thaw. Separate the bags and add the contents of the large bag to a crockpot®.

Step 7

Cook on low for 4-6 hours. Add the pasta in the last 20 minutes.

Step 8

Alternatively, you can simmer the soup in a large stovetop pot for about an hour and add the pasta for the last ten or fifteen minutes.