Heat the olive oil in a dutch oven over medium heat. Add whole sausage links and cook 7 to 8 minutes on each side, or until browned. Remove sausage from dutch oven, reserving drippings in pot. Saute onions in hot drippings for 3 to 5 minutes or until onions are soft and translucent. Add garlic and saute another 2 minutes, stirring constantly. Remove dutch oven from heat. Cut sausage into 1/4 inch thick slices, and return to dutch oven. Return dutch oven to the heated burner.
Add chicken broth, cannellini beans, diced tomatoes and italian seasoning to dutch oven and stir to incorporate well. Bring to a boil over medium high heat. Reduce heat to medium low and simmer 10 minutes. Add the small shell pasta, stir to incorporate pasta, and continue to simmer an additional 10 minutes. (You may have to increase the heat slightly after adding the pasta to maintain a simmer).
When pasta is al dente, add the spinach, parsley and basil. Cook, stirring occasionally an additional 5 to 6 minutes or until spinach is wilted and the aroma of basil is evident when you stir the pot.
Serve topped with a large pinch of parmesan cheese and freshly cracked pepper.
When the local grocery store has a sale on rotisserie chicken, I will add the left over chicken meat to this soup. I add it when I add the beans and tomatoes.
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|Serving Size: 1 Serving (954g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 320 (35%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 110.5mg||34 %|
|Sodium 1733.1mg||60 %|
|Potassium 2406.6mg||63 %|
|Total Carbohydrate 93.2g||27 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 80.7g|
|Protein 52.5g||75 %|
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Calories per serving: 907
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