A delicious pasta, bean and sausage soup with plenty of flavor with an Italian flare!
1tablespoonolive oil,plus extra for drizzling
1poundItalian sausage,casings removed
3carrots,peeled and chopped
1/4teaspooncrushed red pepper flakes
1(28-ounce) can peeled tomatoes, chopped, juice reserved
1(15.5-ounce) can cannellini beans, rinsed and drained
4cupslow-sodium chicken broth,divided
4-6ouncesditalini,or other small pasta shape
2cupssliced baby spinach leaves
Salt and pepper to taste
Chopped fresh parsley leaves,for garnish
2ouncesgrated Parmesan cheese for garnish
Heat olive oil in a large Dutch oven over medium until shimmering. Add the sausage and cook, breaking the sausage into chunks. Cook until lightly browned, about 5 minutes.
Add the carrots, celery and onion. Cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently. Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.
For a brothier soup, add more chicken broth or use less sausage and pasta.