Ingredients
Scale
- 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
Instructions
- 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.
- Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.
Notes
- For slow cooker instructions, follow steps 1-4, then transfer to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in beans, zucchini, yellow squash, and pasta. Cook on high for 10-15 minutes.
- Turn off the slow cooker, stir in spinach, and cover for 2 minutes.
- Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop/Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg