Ingredients

• 1 pound of bulk Italian sausage

• 1 tablespoon of olive oil

• 1 small finely chopped onion

• 2 cloves of minced garlic

• 4 cups of chicken broth

• 1 (14.5 oz) can of diced tomatoes with its juices

• 1 cup of a small pasta [ditalini, mini pin wheels or broken up pieces of spaghetti]

• 1 cup of half-and-half

• 1 cup of fresh chopped spinach

• 1 cup of freshly grated Parmesan cheese

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1 tablespoon Cholula hot sauce

• Salt and black pepper, to taste
  
  Note: Ingredient amounts are approximate and can be adjusted to taste.

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned. Drain excess fat.

2. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the garlic and cook for 1 more minute.

3. Pour in the chicken broth and diced tomatoes with their juices. Stir in basil, oregano, and Cholula sauce. Bring to a boil.

4. Add pasta and cook until al dente.

5. Reduce heat to medium-low. Stir in half-and-half and Parmesan cheese. Mix gently until cheese melts and soup becomes smooth. Do not boil.

6. Stir in chopped spinach and cook for 3 minutes. Taste and adjust seasoning with salt and pepper.

7. Ladle into bowls and garnish with extra Parmesan cheese.
   
   Note: If your soup becomes too thick because the pasta soaks up too much of the broth you can always add some more chicken broth and half-and-half to the recipe.