Heat a 6-quart stock pot over medium high heat. Once pot is heated, coat bottom of pan with olive oil and add sausage to pan (casings removed).

Brown sausage and crumble. Once meat is finished cooking add onion, peppers and garlic. Add some salt and black pepper.

Allow vegetables to cook 3-4 minutes then add Italian seasoning, beans, tomatoes with juice, and chicken stock.

Stir well and allow soup to cook over medium low heat for 20 minutes.

After 20 minutes add fresh spinach, stir to combine. Cook for another 10 minutes.

To serve add cooked pasta to a bowl and top with soup. This allows you to freeze extra soup if you wish. And keeps pasta from becoming too soft.