CrockPot Sausage Stew

Ingredients

2 Pounds Italian Sausage Links
29 Ounces Low Sodium Beef Broth
29 Ounces Canned Diced Tomatoes With Green Chilies (Such As RoTel Brand)
19 Ounces Canned Red Kidney Beans (Drained And Rinsed)
15 Ounces Canned Garbanzo Beans (Drained And Rinsed)
2 Medium Zucchini (Halved And Then Sliced)
1 Medium Yellow Onion (Diced)
2 Cloves Garlic (Minced)
1 Tablespoon Dried Italian Seasoning
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
1 Pound Small Shell Pasta

Directions
In a medium skillet on the stove-top, cook the Italian sausages until done. Remove sausages from pan with tongs and cut each one into bite sized slices.

Add all ingredients, except the pasta, to a 6 quart or larger slow cooker.

Cover and cook on LOW for 4 to 6 hours or until the zucchini is tender.

During the final 30 minutes of cooking, cook the pasta on the stove-top according to the directions on the pasta. Drain and add cooked pasta to the stew.

Ladle stew into bowls and serve with a side of crusty Italian bread for dipping into the stew and some freshly grated Parmesan cheese if desired.