Ingredients

  • 1 tbsp. Olive Oil
  • 12 oz. sweet bulk Italian Sausage
  • 1 stalk Celery, diced
  • ½ yellow Onion, chopped
  • ¾ cup dry elbow Macaroni
  • ¼ cup Tomato Paste
  • 3 cups Chicken Broth, or more as needed, divided
  • Salt
  • Freshly ground Black Pepper, to taste
  • ¼ tsp. Italian Red Pepper Flakes, or to taste
  • ¼ tsp. Dried Oregano
  • 3 cups chopped Swiss Chard
  • 15 oz. Cannellini Beans, drained
  • ¼ cup grated Parmigiano Reggiano cheese, plus additional for serving, or to taste
Instructions

  1. Heat oil in a skillet over medium-high sausage. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
  2. Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
  3. Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
  4. Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.