Ingredients
1/2 lb. turkey sausage, casings removed
1 large egg
1/2 c. freshly chopped parsley, divided
1/2 c. freshly grated Parmesan, divided, plus more for serving
1/4 c. panko bread crumbs
2 tsp. extra-virgin olive oil
1 large onion, chopped
3 Carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 15-oz. can cannellini beans, drained and rinsed
4 c. low-sodium chicken broth
1 28-oz. can crushed tomatoes
1 c. short-cut pasta (such as penne, ziti, or shells)
2 c. fresh spinach
Preparation
Step 1Preheat oven to 350°. Line two baking sheets with parchment paper and set aside. In a medium bowl, combine sausage, egg, 1/4 cup parsley, 1/4 cup Parmesan, and bread crumbs. Roll into 1" meatballs and place on parchment paper. Bake until golden, about 15 minutes.Step 2In a large pot over medium-high heat, heat oil. Add onion, carrots, and celery and cook 2 minutes, then add garlic and season with salt and pepper. Continue cooking until vegetables are softened, 3 to 4 minutes. Step 3Stir in beans, remaining 1/4 cup Parmesan, chicken broth, crushed tomatoes, and 2 cups water, then bring to a boil. Stir in pasta and simmer until al dente, 7 minutes. Add meatballs until warmed through, then stir in spinach. Sprinkle with more Parmesan and serve.
