This is a simple, yet full-bodied, meaty soup with tons of Italian flavor, and extra nutrition from the vegetables and Baby Bok Choy. Get out your big soup spoon and enjoy!
In a large stock pot over medium heat, brown the Italian sausage, stirring occasionally. Drain and discard excess oil.
While the sausage is cooking, prepare the vegetables: Peel and dice the carrot and onion, and dice the celery. Chop the Baby Bok Choy and mince the garlic.
Add the carrot, onion, celery, Italian herb blend and red pepper flakes to the sausage and sauté for about 5 minutes. Add the bok choy and garlic and sauté for another couple of minutes.
Add the kidney beans, tomatoes and chicken stock. Using a wooden spoon, scrape all of the brown bits off the bottom of the pan. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes. Add the pasta and cook for another 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
The soup is done when the pasta is al dente (firm to the bite). Serve with crusty Italian bread.