Italian Sausage & Bean Soup

Created by KittenCal on November 10, 2014

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)

Step 1: Heat about 2-3 tablespoon olive oil in a 8-10-quart pot over medium-high heat.
Step 2: Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
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.
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.
Step 5: Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
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).