1tablespoondried Italian Seasoning Spice Blend [See Note 1]
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in vegetable broth, tomato sauce, diced tomatoes, Italian Seasoning Spice blend, and Italian sausage; season with salt and pepper, to taste. Bring to a boil; reduce heat to a simmer. Cover the pot with a tight-fitting lid and cook until vegetables are tender, about 10-15 minutes.
Stir in the beans, zucchini, and summer squash until just heated through - about 3 minutes.
If serving the full soup with no anticipated leftovers, add the pasta to the soup and stir to combine. Otherwise, I add mine to the bowls at serving. Pasta continues to soak up the soup broth at it sits in the refrigerator
Italian Seasoning Spice blend is sold where the dried oregano and basil are sold. It is not meant to be confused with dry salad dressing mix.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.