Pasta Soup

 This comes from https://www.chelseasmessyapron.com/.

Ingredients

1 pound spicy Italian sausage (mild sausage works too)

2 and 1/4 cups vegetables: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion

3 garlic cloves minced

2 cans (15 ounces each) fire-roasted diced tomatoes 

2 cartons (32 ounces EACH) reduced-sodium beef broth or stock

1 teaspoon EACH: dried basil, Italian seasoning

1/2 teaspoon dried oregano

fine sea salt and freshly cracked pepper

3 cups miniature farfalle pasta (uncooked) 

4 cups (lightly packed when measured) fresh spinach, coarsely chopped

Freshly grated Parmesan cheese

NOTE: I used zucchini, finely diced carrots and onions. You can use whatever veggies you want, really, though I would make sure onions are part of the bunch. And if you use carrots, make sure they are thinly diced. (I did about 1/8" or thinner.)

Directions

1. SAUSAGE: Line a plate with paper towels and set aside. Heat a large (6 quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon) of olive oil and once the oil is shimmering, add in the sausage. Let stand for 30 seconds and then cook, breaking into crumbles, until browned through (about 6-8 minutes). You don't need to stir constantly; allowing sausage to brown will add more flavor. Transfer to prepared plate and set aside.
2. VEGGIES: Drain off all but 1 tablespoon sausage grease and add in 1 tablespoon olive oil. Add in the diced carrots, diced celery, and diced onion. Sauté, stirring often, for 5-7 minutes or until tender. Add in garlic and stir until fragrant, about 30 seconds. Add in both cans of tomatoes, both cartons of beef stock/broth, and seasonings: dried basil, Italian seasoning, dried oregano, salt and pepper (add salt and pepper to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper -- this will vary depending on the actual beef stock/broth you use). Stir.
3. PASTA: Bring the soup to a boil. As soon as it's boiling, add in the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7-9 minutes. Stir in the cooked sausage and the spinach and stir until spinach wilts (only a minute or two). Remove from heat, and taste to adjust salt/pepper seasoning.
4. SERVE: serve with Parmesan cheese and crusty bread. Enjoy!