1 pound uncooked Italian turkey sausage links, casings removed
2/3 cup chopped onion;
2 cloves garlic, minced (1 teaspoon minced);
4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried sage, crushed;
4 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary, crushed;
2 14-ounce cans chicken broth;
1 cup canned garbanzo beans (chickpeas), rinsed and drained;
1/2 cup water;
1/4 cup tomato paste;
1 cup elbow Barilla Plus pasta or other multigrain or whole wheat pasta;
Freshly ground black pepper to taste

1. In a large saucepan* cook sausage, onion, and garlic over medium heat until meat is browned and onion is tender. Stir in sage and rosemary; cook over low heat for 1 minute (do not brown herbs).
2. Stir in broth, garbanzo beans, the water, and tomato paste. Bring to boiling. Stir in uncooked pasta. Simmer, uncovered, for 9 to 11 minutes or until pasta is tender. Season to taste with pepper.

*Note: If using a regular saucepan, you may need to add 1 to 2 teaspoons extra-virgin olive oil to prevent sticking. If using a nonstick pan, no oil is needed.
*Note: I have used various types of sausage with this recipe. I prefer to use a spicy Italian or Andouille sausage for the spunk. I also add fresh spinach right before serving & let it wilt in the soup.