Ingredients
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2 1/2 lbs Italian sausage (removed from casings)
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2 tablespoons olive oil
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2 large carrots, peeled and coarsley chopped
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1 large onion, finely chopped
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2 tablespoons minced fresh garlic
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2 teaspoons dried chili pepper flakes (optional or to taste)
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3 teaspoons dried basil (or to taste)
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2 -3 quarts chicken broth
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2 (14 ounce) cans diced tomatoes
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2 (15 ounce) cans cannellini beans, rinced and drained (white beans)
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2 cups large uncooked shell pasta
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12 ounces fresh spinach (can use frozen)
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1/4 cup grated parmesan cheese (or to taste)
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salt and black pepper
Instructions
- Heat olive oil in a 8-10-quart pot over medium-high heat.
- Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
- Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
- 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.
- Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
- Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
- Season with salt and pepper.
- Pass more Parmesan cheese at the table.