Pasta e Fagiloi

This is one of my favourite soups of all time.  The recipe was stolen from the Olive Garden, but improved on a little.  The addition of some spicy Italian sausage gives the broth a bit more bite and is a better textured meat than the ground beef the soup originally calls for.

Ingredients
1 large (28oz) can 6 bean blend
1 lb.  Italian sausage
1 chopped onion
2 carrots chopped
2 celery stalks,chopped
1 large 28oz can diced tomatoes
4 cups beef stock
3 tsp dried oregano
1 tsp EACH salt and pepper
1 tbsp chopped parsley
1 tsp chili powder
3/4 cup small dry pasta
1/4-1/2 tsp red pepper flakes

Directions
Saute meat until browned. Add onion carrot celery and tomatoes; simmer for 10 minutes until vegetables are soft.

In a stockpot, add meat and veggies, beef stock and seasonings. Cook over low heat for 30 minutes.

Add cooked pasta. Add additional stock if too thick.