Ingredients
- 1 lb Italian ground pork sausage
- 1 cup chopped onions
- 1 large carrot, peeled, quartered lengthwise and cut into ¼-inch slices (about 1 cup)
- 1 tablespoon finely chopped garlic
- ¼ teaspoon crushed red pepper flakes
- 6 cups reduced sodium chicken broth
- 1 can (19 oz) cannellini beans, drained and rinsed
- 1 can (28 oz) fire-roasted diced tomatoes, undrained
- 2 teaspoons chopped fresh oregano
- 1 bay leaf
- ¾ cup (3 oz) small ring pasta, such as ditalini
- 3 cups baby spinach, coarsely chopped
- 1 tablespoon olive oil
- ½ cup plain panko bread crumbs
- ½ cup grated Parmesan cheese
Steps
- Heat a 5-quart Dutch oven over medium-high heat. Add sausage, onions, and carrot; cook 8 to 10 minutes, breaking up the sausage, until no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes until fragrant.
- Stir in broth, beans, tomatoes, oregano, and bay leaf. Heat to boiling, reduce to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes until tender. Remove and discard bay leaf.
- Stir in spinach; cover, remove from heat, and let stand 5 minutes.
- Meanwhile, heat oil in an 8-inch nonstick skillet over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes until toasted and golden brown.
- Divide soup among bowls; garnish with cheese and toasted bread crumbs.
Yield
8 servings
Total Time
1 hour