• Begin by browning the Italian sausage in a spacious soup pot over medium heat until fully cooked. Remove any excess fat.

For Soup Preparation:

• While the sausage is cooking, chop the onion, celery, carrots, and mince the garlic. Add these ingredients to the pot with tomato paste and oregano. Sauté for approximately 5 minutes, stirring until fragrant and tender.
• Pour in the diced tomatoes along with their juices, then add the chicken broth. Bring this mixture to a boil over high heat, then reduce to a simmer. Let it cook for 30 to 45 minutes until the carrots are softened.
• Next, incorporate the cannellini beans, kidney beans, zucchini, yellow squash, and dry pasta into the pot. Return to a boil and lower the heat to simmer again for another 10 minutes until the pasta is cooked firm.
• If you prefer a brothier soup, you can mix in an additional cup or two of chicken broth at this stage. Turn off the heat and gently fold in the baby spinach, roughly chopped if desired.
• Allow the spinach to wilt for about 5 minutes. Taste the soup and adjust seasoning with salt and pepper if needed.
• Serve in bowls topped with a dollop of basil pesto and a sprinkle of freshly grated Parmesan cheese for an added touch of flavor.

Slow Cooker Instructions:

• Follow steps 1 through 4 on the stovetop, then transfer everything to the slow cooker, adding tomatoes and chicken broth.
• Cook on low for 6-8 hours or on high for 3-4 hours. About 15 minutes before serving, stir in beans, veggies, and pasta. Cover and cook on high until the pasta is tender.
• After turning off the heat, stir in the spinach, then cover for another 2 minutes. Season and garnish as previously mentioned.