•  In a large soup pot, brown the Italian sausage over medium to medium-high heat. Drain the fat.
• Meanwhile, chop the onion, celery, carrots, and garlic.
• Add the tomato paste, onions, celery, carrots, garlic, and dried oregano.
• Saute for about 5 minutes.
• Add the can of Italian tomatoes and chicken broth. Turn the heat to high and bring to a boil.
• Reduce the heat to a simmer and cook for about 30-45 minutes, until all the carrots are tender.
• Add both cans of beans, the zucchini, yellow squash, and dry pasta. Bring to a boil, then reduce to a simmer.
• Simmer another 10 minutes, until the pasta is cooked.
• At this point, you can add another cup or two of chicken broth, if you feel like it's not "soupy" enough.
• 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!
• 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?)
• Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.

Slow cooker Instructions:

• Follow the instructions through step 4. Pour everything into the slow cooker, then add the tomatoes and chicken broth.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
• 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.
• Turn off the slow cooker. Stir in the spinach and cover another 2 minutes. Season with salt and pepper.
• Garnish each bowl with a teaspoon of pesto and a few grates of Parmesan cheese.