The key to this dish lies in selecting the right ingredients—fresh, quality produce and good Italian sausage make all the difference. Growing up in England, my mum always said the best meals start with the best basics, and that’s stuck with me ever since. For this soup, I prefer using sweet Italian sausage for a milder flavor that my kids tolerate well, but spicy sausage works beautifully if you like a bit of heat.

• 1 pound Italian sausage (sweet or spicy, casings removed)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 large carrot, diced
• 2 stalks celery, diced
• 1 (28-ounce) can crushed tomatoes
• 6 cups chicken broth (low sodium preferred)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 1 ½ cups small pasta (such as ditalini or elbow macaroni)
• 2 cups fresh spinach or kale, chopped (optional)
• Grated Parmesan cheese, for serving

If you’re short on fresh veggies, frozen spinach works well. For a gluten-free option, swap the pasta for gluten-free varieties or small rice noodles.