Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 medium onion diced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 red bell pepper diced
- 5 garlic cloves minced
- 1 can diced tomatoes (15 ounces) with juice
- 5 cups low-sodium chicken broth
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 cups medium shell pasta
- 2 cups baby spinach
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the Italian sausage and cook until browned, breaking it into pieces as it cooks.
- Remove the sausage from the pot and set aside. In the same pot, add the diced onion, chopped carrots, celery, and red bell pepper. Sauté for about 5 minutes until the vegetables begin to soften, then stir in the minced garlic and cook for another minute.
- Return the sausage to the pot. Add the diced tomatoes with juice, chicken broth, Italian seasoning, dried thyme, and dried oregano. Bring the mixture to a boil, then add the pasta.
- Lower the heat to a simmer, stirring occasionally for 8-10 minutes until the pasta is al dente. Finally, stir in the baby spinach until wilted and season with salt and pepper before serving, garnished with fresh parsley.
