Place the dry small pasta shells into a medium resealable bag
Brown the ground sausage in a skillet. Blot it with a paper towel to get rid of excess grease or drain it.
Once the sausage has cooled, put it in a large resealable freezer bag.
Pour in the pasta sauce, the white kidney beans, diced zucchini, chopped carrots, diced onion, minced garlic, and chicken broth. Remove any excess air from the bag and seal.
Staple the bags together above the seals and freeze.
take the bag out of the freezer and thaw. Separate the bags and add the contents of the large bag to a crockpot®.
Cook on low for 4-6 hours. Add the pasta in the last 20 minutes.
Alternatively, you can simmer the soup in a large stovetop pot for about an hour and add the pasta for the last ten or fifteen minutes.