½ tsp of olive oil
1 small onion
1 clove of garlic
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
8 ounces pork sausage
2½ cups less-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
¾ cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Heat a large saucepan over medium heat. Add a drizzle of olive oil to the pan. Add onion to the pan and cook until translucent. Add sausage, garlic, pepper, salt and red pepper to pan, and cook about 5 minutes or until browned, stirring to crumble.
Add broth, tomatoes, and pasta to pan and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done.
Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.