INGREDIENTS
1 pound mild Italian sausage casing removed
1 large Vidalia onion diced
2 garlic cloves minced
1 tablespoon Italian Seasoning Blend I use Spice Islands
5 cups chicken stock
1 14.5 ounces can diced tomatoes
1 15.5 ounces can cannellini beans rinsed and drained
1/2 cup small cut pasta I use DeLallo Ditalini
2 cups baby spinach
Grated parmesan cheese for serving
INSTRUCTIONS
Place a large pot or dutch oven over med-high heat and add the sausage, breaking it up into small pieces with a fork as it browns. Continue cooking until the sausage is no longer pink. Transfer the sausage to a bowl with a slotted spoon and discard all but 1 tablespoon of fat.
Return the pot to the stove and add the onions. Cook the onions until translucent, approximately 4-5 minutes. Add the garlic, cooking for one minute until fragrant.
Stir in the Italian seasoning and 1/4 cup of chicken stock to deglaze the pan being sure to scrape up any brown bits with a wooden spoon.
Stir in the tomatoes, beans, sausage, and remaining stock. Add the pasta and bring the soup to a boil. Cook for 6-7 minutes or until the pasta is al dente.
Stir in the spinach. Serve immediately topped with parmesan cheese.
