Lasagna Chili

By special request I am posting for a friend who is  like my own family, one of my family and her favorite soups.  I love this recipe since I almost always have all the ingredients in my fridge or pantry.  This chili/soup is great with garlic bread and fantastic for a cold winter or autumn day.  When I get a better picture I will update it as soon as possible. Bon Apetit!

Lasagna Chili
6 Servings (8 cups) Apx 280 calories (if you drain meat)

1 C. Zucchini (green or yellow), coarsely chopped (I 1/4 mine)
1/2 C. Onion, coarsely chopped
1lb. Sweet Italian turkey sausage (apx 4 links)
2 Garlic cloves, pressed
1 jar (26 oz) Spagetti sauce (any variety)
1 Qt.+1/2 C. Beef broth
1 1/2 C. (4 oz) uncooked pasta nuggets (radiatore, for lasagna shape)
1 Tblsp. Basil
1 tsp. grated Parmesean cheese (for each bowl if desired)

-Coarsely chop your zucchini and onion. Set aside the zucchini to add later.  Remove casings from sausge, discard casings. Over medium heat cook sausage, onion and garlic about 8-10 minutes or until sausage is no longer pink. Make sure sausage is good and broken/crumbled in pot.  At this point you can either drain or keep the liquid from the mixture (I keep it so not to loose the flavor of garlic and onion).

-Add spagetti sauce and broth, bring to a boil. Stir in pasta.  Reduce heat, and simmer, uncovered for about 7 minutes.  Stir zucchini into chili and cook 2-4 minutes or until the zucchini is tender.  Remove from heat; stir the basil into soup and top with shredded parmesean cheese.