Tuscan Sausage And White Bean Soup

1 pound of sweet Italian Sausage use a good quality sausage for the best taste 
1/2 to 1 cup of chopped carrots
1/2 cup chopped yellow onions or leeks
3 cloves garlic, chopped
6 cups chicken broth   I used (2) tubs of Knorr’s Home style chicken stock 
2 (14.5) ounce cans diced tomatoes  I used Del Monte diced tomato’s
1 (15) ounce can Great Northern or Cannellini beans, drained and rinsed
1/2 Tbsp dried basil
1 tsp salt
1/2 tsp pepper
1 1/2 cups uncooked shell pasta
9 ounces of spinach leaves, coarsely chopped I used frozen chopped spinach
1/2 cup shredded Parmesan cheese

Using a good size size dutch oven I sprayed the bottom with Pam and removed the casing from the sausage and cut in bite size pieces and cook the sausage over medium heat until until browned. About 3-4 minutes 

Add the chopped carrots, onions, and garlic and cook and stir until until the sausage is done. If any grease is in the bottom of pan you can drain this

Add the broth, if using the tubs add the amount of water per the directions on the box.  Add the tomatoes, beans, basil and the salt and pepper.   

Bring the soup to a boil then add the ***pasta, reduce the heat to low and cover the dutch oven.  Cook for about 8-10 minutes or until the pasta is tender.   Keep your eye on this so not to over cook the pasta.   Stir often  Add the chopped spinach either fresh or frozen.   Cook for a minute or so more till the spinach has wilted if using fresh.   Serve with grated fresh Parmesan cheese and enjoy

***I cooked my pasta in another pot following the package directions.  After I made the soup I covered and place in the refrigerator to allow the flavors to blend.   When ready to serve I add the pasta to the bowl then add the hot soup over the hot pasta and sprinkle with fresh grated Parmesan cheese.   Enjoy