• 4servings
  • 30minutes
  • 429calories

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Ingredients Jump to Instructions ↓

  1. 1 Tbsp olive oil

  2. 12 oz fully cooked Italian chicken sausage, sliced

  3. 1/4 in. thick

  4. 4 cloves garlic, thinly sliced

  5. 1/2 cup dry white wine

  6. 1 32-oz container low-sodium chicken broth

  7. 4 oz ditalini pasta or other soup pasta (about 1 cup)

  8. 1 15 1/2-oz can cannellini or other white beans, rinsed

  9. Black pepper

  10. 1 10-oz bag spinach, thick stems removed

  11. 1 oz Parmesan, grated (about 1/4 cup)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan overmedium heat. Add the sausage and cook,stirring occasionally, until browned, 4 to5 minutes. Using a slotted spoon, transferthe sausage to a plate.

  2. Add the garlic to the pan and cook,stirring, for 1 minute (do not let it brown).

  3. Add the wine and simmer, scraping upany brown bits, for 1 minute.

  4. Add the broth and pasta and bring toa boil. Reduce heat and simmer until thepasta is just tender, 8 to 10 minutes.

  5. Add the beans, sausage and 1/4 tsp pepperand cook until heated through, about2 minutes. Remove from heat and addthe spinach, stirring gently until it beginsto wilt. Serve with the Parmesan.


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