1/2 lb crumbled Italian sausage
1 cup sliced fresh mushrooms
1 cup sliced zucchini
1/2 cup diced onion
2 minced garlic cloves
3 cans chicken broth, 14.5 oz, each
2 tsp olive oil
1 can diced tomatoes, 28 oz
1 tsp dry basil
1/4 tsp black pepper
1 tbsp minced fresh parsley
dash of Italian seasoning
6 tbsp uncooked orzo (pasta)

a large stockpot, cook the sausage, onions and garlic until the sausage is no longer pink. Add the mushrooms and zucchini, and cook until lightly browned. Add the tomatoes, seasonings, and broth, and bring to a boil. Cook for 20 minutes, and stir in the pasta when 10 minutes are left on the timer.