This is Italian wedding soup only made with sausages rather than small meatballs to make it easier.  My kids don't seem to notice the veggies in it as they all agreed it was a keeper.  This soup keeps for several days but does not freeze. You can half the recipe though.  You can also make it up to adding the pasta and spinach earlier and then bring the soup back up to boiling a half hour before dinner.


2 lbs mild Italian sausages, cut into 1/4 inch slices
3 carrots peeled and chopped
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts chicken broth (or 12 c of water with 12 tsp chicken bouillon)
2 cans (14 1/2 oz each) diced tomatoes
2 cans (15 oz each) cannellini beans, rinsed and drained
1 Tbsp dried basil
2 c dried shell-shaped pasta (I like big shells, kids like small)
1 box frozen chopped spinach, 10 oz or one bunch of fresh spinach chopped
salt and pepper
parmesan cheese

1. Cook sausage pieces, breaking them up with a spoon in a pan over high heat, about 8-10 minutes.
2. Add carrots, onion and garlic, stirring often till onion is limp, 5-7 minutes.
3. Add broth, tomatoes (including juice), beans and basil and bring to a boil.
4. Add pasta, reduce heat and simmer covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes.
5. Stir in spinach and cook until wilted.  Add salt and pepper to taste.  Serve with cheese.