Ingredients:
- 1 lb Italian Sausage (mild or hot), casing removed
- 1 large Yellow Onion, chopped
- 2 medium Carrots, chopped
- 2 medium Celery Stalks, chopped
- 4 cloves Garlic, minced
- 2 Tablespoons Tomato Paste
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 6 cups Low-Sodium Chicken Broth
- 2 (15 oz) cans Cannellini Beans, rinsed & drained (reserve liquid from one can)
- 1 ½ teaspoons Dried Italian Seasoning
- 1 teaspoon Dried Oregano
- 1 large Bay Leaf
- Salt and Black Pepper, to taste
- 1 cup Small Pasta (Ditalini, Elbows, or small shells)
- 3 cups (packed) Fresh Spinach or Kale, roughly chopped
- Grated Parmesan Cheese, for serving
Instructions:
- In a large skillet over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Drain off all but about 1 tablespoon of fat.
- Add the chopped onion, carrots, and celery to the skillet. Sauté for 5–7 minutes until softened. Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
- Scrape the entire contents of the skillet (sausage, veggies, and rendered fat) into the slow cooker insert.
- Add the diced tomatoes (with juice), chicken broth, 1 full can of rinsed cannellini beans, and the reserved liquid from the second can of beans. Stir well.
- Stir in the Italian seasoning, oregano, salt, pepper, and the bay leaf. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are very tender.
- Remove the bay leaf. Using an immersion blender, or by carefully transferring 1–2 cups of the soup solids and liquid to a standard blender, blend a portion of the soup until smooth. Return this purée to the pot to create a creamy texture.
- Increase the slow cooker heat to HIGH. Stir in the dried pasta. Cook, uncovered or partially covered, for 20–30 minutes, or until the pasta is al dente.
- Stir in the fresh spinach or kale during the last 5–10 minutes of cooking until wilted.
- Taste and adjust salt and pepper as needed. Serve piping hot topped generously with grated Parmesan cheese.