Pasta e Fagioli Soup with Chicken Sausage

Pasta e Fagioli Soup with chicken sausage: this delicious hearty soup can be prepared in your crockpot (slow-cooker) or on the stove top.

1 ½ package feta spinach chicken sausage, sliced on the diagonal ¼ inch thick

2 ¼ chopped onion (about 1 medium)

1 ½ cups sliced celery (stalk and leaves)

3 Tetrapacks Colavita Diced Tomatoes

22 ½ oz can red kidney beans, rinsed and drained

22 ½ oz can cannellini beans, rinsed and drained

48 oz Rachael Ray All-Natural Chicken Stock

37 ½ oz Colavita Strained Tomatoes

1 ½ cups water

3 tsp dry Italian seasonings

1 ½ dried bay leaf

⅓ cup chopped Italian flat leaf parsley

¾ tsp red pepper flakes

Salt and freshly ground pepper, to taste

12 oz Colavita Elbows

12 oz baby spinach

1 ½ tbsp cornstarch mixed with 2 tbsp. water, (optional)

Combine all the ingredients except the pasta, spinach and cornstarch, in your crockpot. Set to low and cook for 7 - 8 hours.

During the last half hour, increase the temperature to high; add the cooked pasta, spinach and cornstarch "slurry" if using. Stir well, cover and cook remaining half hour. Serve in warmed soup bowl.

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Pasta e Fagioli Soup with Chicken Sausage