Italian Sausage Soup or Pasta Fagiole

I believe this is a Paula Deen that I fixed up a bit to give it a little more punch.  The YA loved it and it doubles and triples well.  Dan thinks this is one of my better soups.  I am starting to freeze my recipes to see if they pass muster to be eaten later, and this one does!
Serves: 8-10
**FREEZES WELL**

1 (16 oz.) pkg. sweet Italian sausage, casings removed
1 onion, chopped
1 c. minced celery
1 c. minced carrot
2 boxes plus 2 cans  beef stock or broth
2 (14.5 oz.) cans diced tomatoes
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can light red kidney beans, drained
1 (15.5 oz.) can great Northern beans, drained
1 1/2 c. dry ditalini pasta, cooked before adding
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 tsp. garlic
red pepper flakes to taste (optional)

In a large Dutch oven, cook sausage, onion, celery, and carrot over medium-high heat until
sausage is browned and crumbles. Drain well. Stir in broth, tomatoes, and beans; bring to a boil over medium-high
heat. Reduce heat, and simmer for about 25-30 min. Add cooked pasta and seasonings.

YSA Italian Sausage Soup
Serves 45-60 people

4 - 16 oz. pkgs. Italian sausage
4 large onions
1 bunch celery
1 Sams pkg. carrots
6 boxes beef broth
8 cans diced tomatoes
4 cans light kidney beans
4 cans dark kidney beans
4 cans white beans
1 1/2 box ditalini
salt, pepper, basil, oregano, and garlic

Follow instructions listed above.

Serve with Rolls and Salad: 1 bag chopped romaine, 1 box salad greens, bacon, feta, pecans, tomatoes, dates, dressing