Heat one tablespoon of olive oil over medium heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it’s browned and fully cooked. If using sausage links, break them up into smaller pieces as they cook. Once done, remove the sausage from the pot and set it aside.

Chop the onions, garlic, carrots, and celery, then sauté them in the same saucepan with another tablespoon of olive oil until they are soft and transparent. You will want to taste the finished product even more when the perfume of these vegetables fills your home.

Now, add the diced tomatoes with their juice to the sautéed vegetables. Stir and let it cook for a few minutes until the flavors meld together. Pour the chicken broth, followed by the dried oregano, basil, bay leaf, salt, and pepper. Allow the soup base to come to a gentle boil.

Once the soup base is boiling, return the cooked sausage to the pot and the cannellini beans. Stir everything together and let the flavors blend on medium-low heat for about 20 minutes.

Simmering is the secret to a thick and fragrant soup. An further 30 minutes at low heat simmering the soup is recommended. The flavor will be enhanced and the soup will become even more satiating as a result.

After the simmering, add the small pasta of your choice to the soup. Cook it according to the package instructions until it’s al dente. Then, stir in the chopped baby spinach or kale. These greens will add a burst of color and extra nutrition to the dish.

Once the pasta is cooked, your Bertucci Sausage Soup is ready to serve! Ladle it into bowls and garnish with a sprinkle of grated Parmesan cheese and a drizzle of olive oil. Serve the soup with some crusty bread on the side for a complete and delightful meal.