For the soup:
1 tablespoon extra virgin olive oil
4 chicken sausage links, decased
¼ teaspoon red pepper flakes
2 cloves of garlic, minced
½ red onion, diced
2 celery stalks, diced
salt and pepper, to taste
6 cups chicken broth, low sodium
2 medium zucchinis, Blade D, noodles trimmed

For the pesto:
1 tablespoon pine nuts
2 packed cups of basil
2 tablespoons parmesan cheese
1 tablespoon extra virgin olive oil
1 large garlic clove, chopped
salt and pepper, to taste