Instructions
1-In a large soup pot, brown the: In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain the fat.
2-Meanwhile, chop the onion, celery, carrots, and: Meanwhile, chop the onion, celery, carrots, and garlic.
3-Add the tomato paste, onions, celery, carrots,: Add the tomato paste, onions, celery, carrots, garlic, and dried oregano.
4-Saute for about 5 minutes: Saute for about 5 minutes.
5-Add the can of Italian tomatoes and: Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.
6-Reduce the heat to a simmer and: Reduce the heat to a simmer and cook for about 30-45 minutes, until all the carrots are tender.
7-Add both cans of beans, the zucchini,: Add both cans of beans, the zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer.
8-Simmer another 10 minutes, until the pasta: Simmer another 10 minutes, until the pasta is cooked.
9-At this point, you can add another: At this point, you can add another cup or two of chicken broth, if you feel like it’s not “soupy” enough.
10-Turn off the heat and stir in: Turn off the heat and stir in the baby spinach. I like to roughly chop mine so it’s easier to eat, but you don’t have to!
11-Wait about 5 minutes for the spinach: Wait about 5 minutes for the spinach to wilt, and then it’s ready to serve. Season with salt and pepper. (I actually didn’t add any! Sign of a killer soup, right?)
12-Garnish each bowl with a teaspoon of: Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.

Slow cooker Instructions
13-Follow the instructions through step 4: Follow the instructions through step 4. Pour everything into the slow cooker, then add the tomatoes and chicken broth.
14-Cover and cook on low for 6-8: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
15-Stir in the beans, zucchini, yellow squash,: Stir in the beans, zucchini, yellow squash, and pasta. Cover and turn the heat to high. Cook for about 10-15 minutes, until the pasta is al dente.
16-Turn off the slow cooker: Turn off the slow cooker. Stir in the spinach and cover another 2 minutes. Season with salt and pepper.
17-Garnish each bowl with a teaspoon of: Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.