Italian Sausage Soup with Rotini Pasta, Bell Pepper, Tomato & Spinach

Directions

1. Dice the yellow onion and mince the garlic, keeping the pieces separate for cooking.
2. Crumble the sausage after removing the casings, and have all ingredients ready as the pan heats.
3. Warm a medium saucepan over medium heat and add a thin layer of oil to coat the bottom.
4. Add the onion, garlic, sausage, and dried spices. Cook, breaking up the meat, until the sausage is browned and crumbly, about 5–7 minutes.
5. Wash and dice the bell peppers; stir them into the pan and cook until they start to soften, about 3–4 minutes.
6. Pour in the broth and diced tomatoes, then stir in the rotini and vinegar. Bring to a boil, cover, then reduce heat and simmer until the pasta is tender, about 8 minutes.
7. While the soup simmers, wash and roughly chop the spinach. When the pasta is near doneness, add the spinach in batches, letting each wilt before adding more, then stir to combine and remove from heat.
8. Grate the Parmesan and serve the soup hot, topping each bowl with a little cheese.