- 1 pound mild or hot Italian sausages or bulk sausage meat
- 1 tablespoon butter
- 1 (8 ounce) package button mushrooms, thinly sliced
- 2 zucchini, chopped
- 1 teaspoon dried Italian herb seasoning
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon all-purpose flour
- 1 cup 10% cream
- 2 cups water
- 3/4 cup baby shell pasta
- Salt
- 3/4 cup shredded Canadian mozzarella or provolone cheese
- Remove sausage meat from casings and crumble into large deep pot. Place pot over medium-high heat and cook breaking up meat with a spoon for about 5 min or until no longer pink. With a slotted spoon, transfer meat into a bowl; discarding any fat left in the pot.
- Return pot to medium-high heat and add butter, mushrooms, zucchini and Italian seasoning. Cook, stirring for about 8 min or until no liquid remains from mushroom mixture. Return meat with any accumulated juices to pot and add tomatoes.
- Whisk flour into cream and add to pot along with the water and pasta. Increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally for about 10 min or until pasta is tender but firm. Season to taste with salt (if using).
- Divide cheese among soup bowls and ladle soup over top to melt cheese.