Heat the olive oil in a big soup pot over medium-high heat and cook the onion a few minutes. Add the minced garlic and cook a few minutes more.

Then add the ground sausage and cook until it's nicely browned, breaking it apart with a turner or Hamburger Meat Chopper while it cooks. (Don't rush this step, the browning adds flavor)

When the sausage is well browned, add the oregano, basil, Spike Seasoning, Fennel, and black pepper and stir it into the sausage

Then add the chicken broth (or homemade chicken stock) and petite diced tomatoes, with the liquid from the can

Turn the stove down to low and let the mixture simmer for about 30 minutes

While the soup simmers, cut ends off zucchini, cut into four strips and then cut into small cubes, cutting up enough for about 2 cups of zucchini, or a little more zucchini won't hurt.

Add zucchini to the soup and simmer 15 minutes, still keeping the temperature on low.

Then add the macaroni (plus another cup of water if it seems like quite a bit of the liquid has evaporated. If your stove cooks hot you may need even more than 1 cup extra water.)

If you'd like an even lower-carb and gluten-free version of this soup, use a little more zucchini and skip the macaroni

Simmer soup about 15 minutes more, or until the macaroni is done

Then stir in the basil pesto, chopped fresh basil or frozen chopped basil and cook about 5 minutes more

Taste soup to see if you want to add salt or more fresh-ground black pepper

Serve soup hot, with plenty of freshly grated Parmesan for people to add at the table.