- 1 tablespoon olive oil
- 1 pound bulk Italian sausage
- 1 small yellow onion, cut into medium dice
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 6 cups chicken broth
- 2 medium carrots, cut into medium dice
- 2 small zucchini, cut into medium dice
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 (14.5 ounce) can great Northern beans
- 1 cup bite-size pasta, such as corkscrew or small shells
- Salt and ground black pepper to taste
- 2 cups spinach – packed, washed and torn
- Heat olive oil in a soup kettle or Dutch oven over medium-high heat. Add sausage and cook, stirring frequently, until browned, about 7 minutes. Stir in onion, garlic and Italian seasoning. Cook until onions are tender, about 2 minutes.
- Stir in broth, carrots, zucchini, tomatoes, beans, pasta, salt and pepper; cover and bring to a simmer. Reduce heat and simmer, partially covered, until vegetables and pasta are tender, about 15 minutes.
- Remove from heat and stir in spinach. Cover and let stand until spinach wilts, about 5 minutes.