I adapted this soup from a Rachael Ray recipe (Sausage, Peppers and Onions Stoup) and make it probably 2 or 3 times a year. It's extremely easy if you use a slow cooker (but a large pot on the stove works well too if you have the time to keep an eye on the pot).
1 1/2 pounds spicy Italian sausage
2 cloves garlic, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes
2 cubanelle peppers, seeded and thinly sliced
2 shallots, thinly sliced
2 tablespoons balsamic vinegar
2 cups low sodium chicken stock
1 can (28 ounces) crushed fire-roasted tomatoes
1/4 cup parsley leaves, chopped
1/2 cup basil leaves, chopped
1 cup parmesan cheese
1 box Banza elbows
Sea salt and crushed pepper to taste
Brown sausage in skillet, drain fat
Put everything in a crockpot (except the pasta) and set temp to high and timer to 4 hours.
Option to add pasta with 20 mins cooking time left (just dump in uncooked and throw the lid back on)
Option 2: cook pasta separately - this will allow the soup to stay on the thinner side as the pasta won't soak up the liquid. If you want more of a chili-like consistency, cook the pasta in the soup.
(use sweet sausage and eliminate red pepper flakes for less spice)