Turns out the Williams-Sonoma Kids' Cookbook has some of the easiest, most delicious recipes around. Like this one.
1 large carrot, peeled and diced
1 medium onion, diced
2 celery stalks, sliced
1/2 lb. sausage (I use Jimmy Dean Reduced Fat pork sausage in the soft tube)
1 T. butter
1 medium zucchini, diced with skin on
4 c. chicken broth
1/3 c. dry spaghetti, broken into short pieces
1/2 t. dried oregano
1 can (24 oz.) crushed tomatoes
Salt and pepper
Shredded Parmesan cheese
Melt butter in large pot. Add carrot, onion, celery, and sausage and saute over medium heat until sausage is cooked through (no pink left). Add chicken broth, tomatoes, zucchini, spaghetti, oregano, salt, and pepper. Bring to a boil, then reduce heat to a LOW BOIL and cook until spaghetti and vegetables are tender, about 15 minutes. Ladle into soup bowls and top with Parmesan cheese.