Italian Sausage White Bean and Pasta Soup

For 7 to 7 servings, Italian Sausage White Bean and Pasta Soup keeps the list centered on ground Italian sausage or regular pork sausage, olive oil and diced carrots. Set aside about 45 minutes.

• Yield 7 to 7 servings
• Ready in 45 minutes
• Prep 20 minutes
• Cook 25 minutes

Ingredients

• 12 ounces ground Italian sausage or regular pork sausage, mild or hot
• 1 tablespoon olive oil
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup finely diced onions
• 3 cloves garlic, finely minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 8 cups low-sodium chicken broth or stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup small pasta, like ditalini, elbow macaroni, small shells, etc
• 1 (15-ounce) can white beans, like cannellini or Great Northern, rinsed and drained
• 1 to 2 cups chopped baby spinach or kale
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. In a 6-quart or larger pot set over medium heat, brown the ground sausage, crumbling into small pieces as it cooks. Cook until no longer pink. Drain grease and remove cooked sausage to a paper towel-lined plate. Set aside.
2. Add the olive oil to the pot and heat to medium. Add the carrots, celery, and onions. Cook, stirring often, until the onions are translucent, 4 to 5 minutes.
3. Add the garlic, basil, oregano and thyme. Cook, stirring constantly, for 30 to 60 seconds, until the spices smell fragrant.
4. Add the broth, salt and pepper. Bring the soup to a simmer. Stir in the pasta and continue simmering, stirring occasionally, until the pasta is al dente according to package directions.
5. Stir in the beans, chopped spinach, and reserved sausage. Heat through.
6. Season to taste with additional salt and pepper, if needed.
7. Serve with Parmesan sprinkled on top of servings, if desired. The soup will thicken a bit as it cools (as the pasta absorbs more liquid).

Loosen a leftover bowl with a splash of water when you reheat it.