Ingredients:

  • 1 lb spicy Italian sausage, casings removed
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, diced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium chicken broth
  • 3 cups fresh baby spinach or chopped kale
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1 cup ditalini pasta

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a spoon, and cook until deeply browned and crisp.
  2. Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes until onions are translucent and carrots begin to soften. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Pour in the fire-roasted diced tomatoes with their juice and the chicken broth. Stir in the drained cannellini beans. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes. Use a spoon to mash a few beans against the side of the pot to thicken the texture.
  4. If using pasta, add the ditalini and simmer until al dente. Stir in the baby spinach or kale and lemon juice. Cook for an additional 2 minutes until the greens are wilted, then remove from heat immediately.