Shelly's Recipe

ITALIAN SAUSAGE AND PASTA SOUP

Category: Soups

2 lbs hot or mild Italian sausage
3 carrots, peeled and chopped
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts fat skimmed chicken broth
2 (14 1/2 oz) cans diced tomatoes
2 (15 oz) cans cannellini (white) beans, rinsed and drained
1 tbsp dried basil
2 cups dried shell-shaped pasta
12 oz spinach leaves, rinsed
Salt and pepper
Grated parmesan cheese

Squeeze sausage from casing into an 8 to 10-quart pan and cook over high heat. Stir often, breaking them apart with a spoon, until browned and crumbly about 8 to 10 minutes. Spoon off and discard all but 1 tablespoon of fat from pan. Add carrots, onion and garlic and stir often until onion is limp about 5 to 7 minutes.

Add broth, tomatoes with juice, beans and basil, and then bring to a boil.
Add pasta, reduce heat and simmer covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted about 30 seconds. Add salt and pepper to taste. Serves 8-10