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A Cindy Pascale Original.
This is a perfect winter night meal served with a side salad and bread.
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Ingredients
  

  • 1 pound sweet or mild Italian sausage. If you leave the castings on, cut into 1/2 inch slices. When cooked the sausage will look like meatballs. You can substitute ground Italian sausage.
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • 1 14 ounce can chicken broth
  • 2 cans chopped tomatoes-Italian style flavored with basil and oregano-undrained
  • 1 tsp Italian seasoning
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1 cup rotini pasta- uncooked
  • 1 bag spinach

Optional: shredded mozzarella cheese

Instructions
 

  • Bring the tomatoes and chicken broth to a boil in a large stockpot. Add the Italian seasoning, basil and oregano.
    While the tomato mixture is coming to a boil, heat a frying pan and add the olive oil.
    When the pan is heated, add the sausage, onion and garlic to the pan and cook until the sausage is cooked through.
    When the tomato mixture boils, add the rotini. Cook for about 6 minutes until rotini is almost done.
    Using a slotted spoon, scoop the sausage, onion, and garlic mixture into the tomato and rotini stockpot.
    After the tomato mixture comes to a boil again, add the spinach. Mix thoroughly. The spinach will cook quickly.
    When the spinach has cooked through, the soup is ready to serve.
    Ladle soup into bowls and sprinkle mozzarella cheese onto the top of the soup.
    HAPPY EATING!!