INGREDIENTS:

• 1 Roasted Garlic & Asiago Chicken Sausage
• 1 Tbsp extra virgin olive oil
• 1/2 yellow onion, diced
• 2 tsp garlic, minced
• 1 14.5 oz can diced tomatoes with no salt added, undrained 
• 3 oz pasta
• 1 tsp Italian seasoning 
• 1 cup chicken stock
• 1 Tbsp heavy whipping cream
• Handful of spinach
• Salt
• Pepper
• Grated parmesan cheese

DIRECTIONS:

• To a pan on medium-high heat, sauté onions in olive oil until they start to soften.
• Add the minced garlic and cook for 30 seconds, just until the garlic gets fragrant.
• Add the Roasted Garlic & Asiago Chicken Sausage and tomatoes and cook for a few minutes, stirring occasionally. 
• Add the chicken stock, pasta, and Italian seasoning, stir and let everything come to a boil for 5 minutes.
• Turn the heat down to medium-low and cook until pasta is to desired doneness.
• Stir in heavy whipping cream and taste the soup.  
• Add salt & pepper to taste.
• Turn off heat, stir in spinach, and serve with grated parmesan on top.