About this recipe

A hearty, soul-warming Italian-American soup loaded with tender ditalini pasta, savory Italian sausage, diced tomatoes, cannellini beans, and fresh vegetables in a rich, garlicky broth. This is the kind of cozy, one-pot meal that goes viral for good reason — it's deeply flavorful, endlessly satisfying, and comes together in under an hour. Perfect for feeding a hungry family on a cold night.

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over ^[medium-high heat]. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5–6 minutes. If there is excess grease, drain all but about 1 tablespoon.

2. 2

   Reduce heat to ^[medium]. Add the diced yellow onion, celery, and carrots to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 5–7 minutes. Add the garlic minced and tomato paste and cook for 1 more minute until fragrant.

3. 3

   Pour in the diced tomatoes (with their juices) and chicken broth. Stir in the Italian seasoning, red pepper flakes (if using), kosher salt, and black pepper. Add the drained cannellini beans. Bring the soup to a boil over ^[high heat].

4. 4

   Once boiling, stir in the dry ditalini pasta. Reduce heat to a steady simmer and cook uncovered, stirring occasionally to prevent sticking, until the pasta is al dente, about 8–10 minutes.

5. 5

   Remove the pot from heat and stir in the baby spinach. Let it wilt for 1–2 minutes. Taste and adjust seasoning with additional kosher salt and black pepper as needed. If the soup has thickened too much, add a splash of chicken broth or water to loosen it.

6. 6

   Ladle the soup into bowls and top generously with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately with crusty bread on the side.