Tuscan Sausage Soup

I love warm soups to eat on a cold day.  I altered the recipe a little from the original mainly by using regular sausage instead of sweet Italian and not using small macaroni shells.  Soups are great ways to experiment with different ingredients, and I think this worked.  We loved it.  It does make a lot, so cut it in half or quarters if you're serving a small crowd.  I hope you enjoy!

2 lbs. sweet Italian sausage

3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
salt and pepper to taste
Grated Parmesan cheese for topping (if desired)
What you’ll do:
Remove sausage from casings and brown over med-high heat in the bottom of a Dutch oven or large soup pot. Break up the sausage with a wooden spoon as it is browning. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.

To the meat and vegetables, add the chicken broth, tomatoes, beans, pasta and basil. Bring to a slight boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes. Stir in the spinach and cook until just wilted, about 1 minute. Taste and season with salt and pepper. Top the hot soup with grated Parmesan, if desired.