Italian Sausage Soup

Originally submitted by Shauna Cook

8 – 16 oz. Italian Sausage
2 cans (14 oz.) diced tomatoes with basil, garlic, and oregano
1 cup small pasta shells
4 cups baby spinach leaves
2 TBSP. grated Parmesan cheese
4 TBSP fresh basil
4 cups chicken broth

Cook sausage, removing casing. Drain. Combine tomatoes, pasta, chicken broth and sausage. Cook for 10 minutes or until pasta is done. Remove from heat, add spinach until wilted. Serve sprinkled with basil and Parmesan cheese over each bowl of soup.