Step 1

Heat a large stockpot or dutch oven over medium high heat. Remove the casing of the sausages and cook in the pot while stirring often. Break it up with a wooden spoon until browned and crumbly, about 7-8 minutes.

Step 2

Remove the cooked meat and sets aside, and leaving 1 tbsp of of grease in the pot. If there's no oil left, you can add 1 tbsp of olive oil.

Step 3

Add the onions, carrots, and celery, and sauté for 5 minutes until the onions are translucent. Add garlic and stir for 1 minute.

Step 4

Pour in tomatoes, broth, Italian seasoning, and cooked sausage. Stir to combine.

Step 5

Bring to a boil, then add pasta. Lower the heat to simmer, then cover. Cook and stir occasionally until the pasta is al dente, about 8-9 minutes depedning on package instructions,

Step 6

Stir in spinach until wilted, about 30 seconds. Taste and season with salt and pepper.

Step 7

Serve hot, topped with grated parmesan (if using).