Tuscany Sausage & Vegetable Soup

1 pound sausage, removed from casings
3 carrots, peeled and sliced
1 onion, chopped
3 cloves garlic, minced
1/2 box of medium shells
1 15 ounce can Cannellini Beans
1 14.5 can Diced Tomatoes
5 ounces fresh spinach, cleaned, roughly chopped
Crushed Red Pepper
Salt/Pepper
Dried Basil
2 Bay Leaves
1 & 1/2 quarts Chicken Stock (I always prefer homemade, but if you buy boxed buy low-sodium)


In a large stock pot, add the sausage. Cook breaking up until small bits until nice and brown. Add in the carrots, onion, and garlic. Stir cooking another 5-7 minutes. Add in the chicken broth, diced tomatoes, basil, bay leaves, salt, crushed red pepper. Bring to a boil and let simmer 30 minutes.
Add in the macaroni and cook until tender. Stir in the spinach until it's wilted. Taste for seasoning. Serve with grated cheese and enjoy!



Copyright © 2013 Salvo-lutions by, Dana Salvo