A delicious and simple to make Italian sausage and pasta soup with plenty of veggies (clear out your fridge!), fresh baby spinach, and mini farfalle pasta. This easy soup is a recipe the entire family will love!
SAUSAGE: Line a plate with paper towel and set aside. Heat a large (6 quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon 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, allow sausage to brown which will add more flavor. Transfer to prepared plate and set aside.
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. Saute, 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.
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 back in the cooked sausage. Stir in the spinach until wilted, remove from heat, and taste to adjust salt/pepper seasoning.
SERVE: serve with parmesan cheese and crusty bread. Enjoy!
Note 1: regular farfelle pasta will work as well, but taste testers preferred miniature farfelle. (More pasta per bite and easier to eat.) Any similar sized pasta will work, aim for pasta with plenty of ridges.