Ingredients

• 1 tablespoon olive oil plus extra for drizzling
• 1 pound Italian sausage casings removed
• 3 carrots peeled and chopped
• 2 ribs celery chopped
• 1 onion chopped
• 4 garlic cloves minced
• ¼ teaspoon salt
• ½ teaspoon Italian seasoning
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 28 ounce can peeled tomatoes chopped, juice reserved
• Parmesan rind
• 15 ½ ounce can cannellini beans rinsed and drained
• 4 cups low-sodium chicken broth divided
• 1 cup water
• 6 ounces ditalini or other small pasta
• 2 cups sliced baby spinach leaves
• Salt and pepper to taste
• Chopped fresh parsley leaves for garnish
• 2 ounces grated Parmesan cheese for garnish

Instructions

• 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.