Ingredients
- 2 to 2 1/2 pounds sausage (Italian sausage links, removed from casings or bulk, sweet or spicy, I use spicy)
- Olive oil
- 2 large carrots, peeled and diced)
- 1 large yellow onion, finely chopped
- 6 large garlic cloves, chopped
- 1/2 teaspoons dried chili flakes (optional or to taste)
- 3 teaspoons dried basil (or to taste)
- 2 to 3 quarts chicken broth
- 1 can (28 ounce) diced tomatoes, undrained
- 30 ounces cooked cannellini beans (canned, rinsed and drained - white beans)
- 2 cups dry shell pasta (small or medium)
- 12 ounces fresh spinach (can use frozen)
- 1/4 cup grated parmesan cheese (or to taste)
- Salt and black pepper
How to Make
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Step 1: Heat about 2-3 tablespoon olive oil in a 8-10-quart pot over medium-high heat.
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Step 2: Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
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Step 3: Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
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Step 4: Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
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Step 5: Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
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Step 6: Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese (or more) and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
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Step 7: Season with salt and pepper.
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Step 8: Pass more Parmesan cheese at the table.
We hope you enjoy this recipe!
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