Heat oil in a large sauce pan over medium heat. Add onions and carrots and cook until onions are fragrant and translucent, about 5 minutes.
Add in ground sausage and cook until no longer pink, breaking it up with a spoon, for about 5 minutes. Drain off any fat.
Add in the tomato sauce and broth and stir. Turn heat up to high and bring to a boil. Once boiling, cover, and reduce heat to medium low and simmer for 20 minutes.
Add in the pasta, spinach and beans and cook for an additional 10 minutes or until pasta is cooked. Serve warm.
- If you can find it, use ground sausage to cut down on prep time and avoid having to remove the casing from the sausage.
- I recommend using frozen spinach cubes or a block of frozen spinach in this soup. It's very finely chopped and subtle so it works well even for family members who don't love vegetables.
- If the soup has been sitting for a while, you may need to add extra broth since the pasta absorbs some of the liquid and thickens up the soup.
Calories: 406kcal | Carbohydrates: 40g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 979mg | Potassium: 1109mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8817IU | Vitamin C: 12mg | Calcium: 133mg | Iron: 5mg