Collect your ingredients and prepare your vegetables. Slice the kielbasa.
Mince onion and garlic and set aside.
Shred the cabbage using a cutting board and chef's or Santoku knife. Slice and halve yellow squash, if desired.
Grate fresh Parmesan cheese and set aside until ready to use.
Make the Soup
In a large Dutch oven, cook the sausage until browned.
Stir in the sliced kielbasa and minced onion and garlic. Cook until tender.
Next, add the frozen mixed vegetables, diced and crushed tomatoes, undrained beans, dried basil and oregano, kosher salt, and freshly ground black pepper. Cook this for 8-10 minutes. I like to use fresh basil, if I have it on hand. If you do, just double the portion of dried.
Add the chicken broth, yellow squash, and cabbage. Bring to a boil, then simmer for 15-20 minutes.
Add macaroni and cook for another 10-12 minutes until the pasta is tender.
To serve, ladle into bowls and top with freshly grated Parmesan cheese. Serves 8-12.