Gather supplies. (Instead of Italian Sausage, I'm using turkey breakfast sausage which I will brown in a little olive oil. I'm also using beef bullion cubes and extra water in place of the broth.)
Get your pot going over medium heat.
Slice up the onion.
Brown the sausage over medium heat and break it up. Throw in the onions and cook those with the meat. *Note: you do NOT need to add oil if using Italian sausage - it will cook in its own fat.
While the meat is cooking, slice the zucchini and yellow squash. Drain the garbanzos.
Stir sausage and onions occasionally until cooked through. If using Italian sausage, you may want to drain it before continuing to the next step.
Once the sausage is cooked through, add all the remaining ingredients to the pot - sliced veggies, tomatoes (do not drain), garbanzos (drained), broth, basil, seasonings (I use 1 tsp garlic salt).
Stir and turn the heat up a little. Bring to a boil.
Bring the heat down, cover the pot, and let it simmer for at least 30 minutes. I usually keep it simmering for an hour or so.
Enjoy your soup! Leftovers are great 😋