Ingredients
The following ingredients have 10 Servings
- 4 teaspoons olive oil (divided)
- 1 lb uncooked hot Italian turkey or chicken sausage (casings removed if present)
- 1 medium onion (diced)
- 3 large carrots (finely diced)
- 2 medium celery ribs (finely diced)
- 4 garlic cloves (minced)
- 4 cups reduced sodium chicken broth
- 1 cup water
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 2 (15 oz) cans cannellini beans (drained and rinsed)
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 bay leaf
- 4 oz dry whole wheat elbow macaroni pasta
- 2 cups torn fresh spinach
- 1 oz freshly grated Parmesan cheese
Instruction
- Drizzle 2 teaspoons of olive oil into the bottom of a large soup pot and bring over medium heat. Add the sausage and cook, breaking it up into small pieces with a cooking spoon or spatula as it browns. Remove the sausage to a side plate when cooked.
- Drizzle the remaining 2 teaspoons of olive oil into the pot and allow the oil to heat. Add the onion, carrots, and celery and cook for 5-7 minutes until softened. Add the garlic and cook for another 30-60 seconds.
- Stir in the broth, water, crushed tomatoes, tomato sauce, beans, salt, Italian seasoning, oregano, basil, thyme, pepper, bay leaf, and the cooked sausage from step one. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to med-low to simmer and simmer for 5 minutes.
- Stir in the pasta and simmer over med-low heat for 8-10 minutes until the pasta is cooked. With about 3 minutes left in the cook time, stir in the spinach to allow it to wilt.
- Remove the pot from heat. Locate and discard the bay leaf. Stir in the Parmesan cheese until it melts into the soup. Soup will thicken upon standing.
