Ingredients

The following ingredients have 9 Servings
  • 16 ounces mild Italian sausage
  • 1 medium onion (chopped)
  • 1 & 1/2 cups celery (chopped)
  • 1 & 1/2 cups carrots (chopped)
  • 1 6 ounce can tomato paste
  • 2 tablespoons garlic (minced)
  • 1 tablespoon dried oregano
  • 1 15 ounce can Italian style diced tomatoes*
  • 5 cups chicken broth
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1 15 ounce can red kidney beans, drained and rinsed
  • 1 cup zucchini (chopped)
  • 1 cup yellow squash (chopped)
  • 1/2 cup dry ditalini pasta**
  • 2 cups baby spinach
  • basil pesto (to garnish)
  • grated parmesan cheese (to garnish)

Instruction

  •  In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain the fat.
  • Meanwhile, chop the onion, celery, carrots, and garlic.
  • Add the tomato paste, onions, celery, carrots, garlic, and dried oregano.
  • Saute for about 5 minutes.
  • Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.
  • Reduce the heat to a simmer and cook for about 30-45 minutes, until all the carrots are tender.
  • Add both cans of beans, the zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer.
  • Simmer another 10 minutes, until the pasta is cooked.
  • At this point, you can add another cup or two of chicken broth, if you feel like it's not "soupy" enough.
  • Turn off the heat and stir in the baby spinach. I like to roughly chop mine so it's easier to eat, but you don't have to!
  • Wait about 5 minutes for the spinach to wilt, and then it's ready to serve. Season with salt and pepper. (I actually didn't add any! Sign of a killer soup, right?)
  • Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.