Really good soup. I took it to a home group meeting last week, and everybody really liked it.

Italian Sausage & Pasta Soup


2 pounds hot or mild Italian sausage
3 carrots – peeled & chopped
1 onion peeled & chopped
4 cloves of garlic peeled & chopped
3 quarts of chicken broth
2 cans (14.5 oz) diced tomatoes
2 cans (15 oz) cannelloni (white) beans rinsed and drained
1 tablespoon dried basil
2 cups dried large shell-shaped pasta
4 quarts spinach leaves (about 12 ounces) rinsed
Salt & pepper to taste


1. Squeeze sausages from casings into an 8 to 10 quart pan over high heat and stir often breaking them apart with a spoon until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon of fat from the pan.

2. Add carrots, onion, and garlic and stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.

3. Add pasta, reduce heat, and simmer, covered. Stir occasionally until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan.

Note: Don’t use more than 2 pounds of sausage. I would even remove 1 sausage link from the 2 pounds. Too much sausage will over power the taste of the soup.
You can prepare soup through step 2 a day ahead, but don’t bring it to a boil. Chill in the refrigerator, then discard fat on top and then bring to a boil and proceed to step 3.