Ingredients

• 1 tablespoon olive oil
• 12 ounces sweet bulk Italian sausage
• 1 stalk celery , diced
• 0.5 yellows onion , chopped
• 0.75 cups dry elbow macaroni
• 0.25 cups tomato paste
• 3 cups chicken broth , or more as needed, divided
• 0.25 teaspoons crushed red pepper flakes , or to taste
• 0.25 teaspoons dried oregano
• Salt and freshly ground black pepper to taste
• 3 cups chopped Swiss chard
• 1 , 15 ounce
• 0.25 cups grated Parmigiano-Reggiano cheese , plus additional for serving, or to taste

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 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 for 2 minutes.
3. 3 Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups broth; increase heat to high and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
4. 4 Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
5. 5 Stir in white beans; continue cooking and stirring until pasta is tender, 4 to 5 minutes. Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.
6. 6 Enjoy!

Nutrition per serving